Ingredients:
4 tablespoons unsalted butter
5 onions, peeled, halved and sliced thinly
1 lb fettuccine, preferably fresh
2 cups yogurt, sheep’s milk
1 cup kefalotyri, coarsely grated ( or substitute 1/2 cup coarsely grated gruyere and a 1/2 cup coarsely grated reggiano)
1/4 cup oregano ( Greek or fresh)
1/4 cup thyme, fresh
Directions:
In a large skillet, melt the butter over medium high heat.
Add the sliced onions and stir to coat with the butter.
Reduce heat to medium and continue to cook the onions, stirring occasionally (don’t let them stick) for about 45 minutes or until they are really brown and soft.
Meanwhile, bring a large pot of salted water to boil and cook the pasta to desired doneness.
Mix the yogurt with 1/2 cup of the pasta water and mix well.
Add the yogurt mixture to the onions and stir in until the onions are evenly coated with the yogurt mixture.
Add the drained pasta and about half the cheese and toss.
Transfer to a serving bowl and garnish with the rest of the cheese and the herbs.
Servings: 6
Time preparation: 55 min.
Time total: 55 min.