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Nancy’s Recipes

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Entrees

Yogurt Fettuccine
with Caramelized Onions

Created by Cathy Whims, Nostrana in Portland, OR
Featured Product: Nancy’s Organic Whole Milk Yogurt

 

Serves | 6

 

Ingredients

  • 2 cups Nancy’s Organic Whole Milk Yogurt
  • 5 tablespoons extra virgin olive oil
  • 3 large onions thinly sliced
  • Sea salt
  • 1 lb. fresh fettuccini
  • 1 cup grated pecorino Romano cheese
  • ¼ cup finely chopped or snipped chives
  • More extra virgin olive oil to garnish

 

Directions

The day before: Fold a long cheesecloth into fourths. Spoon yogurt into the center, tie bundle to a long wooden spoon. Suspend spoon across bowl, allowing bundle to drain. Refrigerate for 8 hrs. or overnight. Yogurt will drain and become quite thick. Remove yogurt from cheesecloth. Bring to room temperature.
Day of: Heat oil in large skillet. Add onions, toss well, and reduce to medium-low heat. Stir often until onions are creamy and caramelized to a golden brown, approx. 30-40 min. Reduce heat if onions darken too quickly.

Meanwhile, bring 5 quarts water to a boil. Season with salt- enough to give it a sea-water taste. Add pasta; cook until just al dente’.

Place yogurt in large bowl. Add 1/2 cup hot pasta water; whisk together. Add drained pasta, and toss; put in large, warm serving bowl. Spoon in caramelized onions. Drizzle with olive oil. Sprinkle cheese, chives, and freshly ground pepper to taste.

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