Pasta With Yogurt and Caramelized Onions

Serves 4 to 6.

Note: Greek-style yogurt is already strained. If not using thick Greek yogurt, line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours before proceeding with recipe. From "Genius Recipes," by Kristen Miglore.

• 5 tbsp. extra-virgin olive oil

• 6 c. coarsely chopped or sliced onions

• Sea salt

• 1 lb. tagliatelle or other pasta, preferably fresh

• 2 c. thick, strained Greek-style yogurt (see Note)

• 1 c. coarsely grated Pecorino Romano cheese

Directions

Heat olive oil in a large skillet over medium-high heat and add onions. Decrease heat to medium-low and cook, stirring frequently and seasoning with salt to taste as you go, until onions are soft and golden brown, 20 to 30 minutes.

Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it in the water. Add the pasta and cook until soft, just past al dente. Drain pasta, reserving 1/2 cup of pasta water.

Combine yogurt with 1/4 cup pasta water and mix well. Add more of the reserved pasta water as needed to get the sauce to your desired thickness.

Toss pasta with yogurt mixture. Serve pasta immediately, sprinkled generously with cheese and topped with caramelized onions and their juices.