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Ingredients
Serves 4 | 30 minutes- 2 cups sheep's-milk yogurt (such as Old Chatham)
- 3 large onions, chopped
- 5 tablespoons olive oil
- 1 pound fettuccine
- A generous amount of pecorino Romano
- Drain the yogurt over a paper towel?lined colander for at least 20 minutes. Meanwhile, over low heat, sauté the onions in the olive oil until caramelized, 20 to 25 minutes.
- Prepare the fettuccine according to the package directions. Drain, reserving 1/2 cup of the water. Add the yogurt and the reserved pasta water to the pan and whisk. Return the pasta to the pan, toss, and serve heaped with the onions and cheese.
- Serve with sautéed spinach, if you feel you are missing some green action.
