Pasta with Yogurt, Spinach, and Sweet Onions

• hidangan: 4

Bahan-bahan

3 tablespoons olive oil, plus more for drizzling

4-5 large yellow onions sliced

kosher salt and freshly ground black pepper

1 pound fettuccini

12 ounces plain sheep’s milk yogurt (such as Old Chatham Creamery brand, make sure it’s plain) or 1 1/2 cups thick, strained full-fat Greek-style plain yogurt

6 ounces fresh spinach (optional)

1 cup grated pecorino or Parm

Arahan

Heat the olive oil in a large skillet over medium-high heat and add the onions. Season with salt and pepper. It will seem like a lot of onions, but they will cook down significantly don’t worry. Reduce the heat to medium low and cook, stirring frequently, until the onions are golden brown, 20 minutes.

Meanwhile, cook your pasta in a large pot of salted water, adding spinach (if using) during the last 30 seconds. Strain, reserving 1/2 cup of the pasta water. (<<IMPORTANT!) Toss a little olive oil into the pasta to prevent sticking. In the same pasta pot, whisk together the drained yogurt with the pasta water. Toss pasta with the yogurt mixture. Divide the pasta among 4 bowls. Sprinkle generously with Pecorino and top with onions, and some meaningful grinds of pepper.