Pasta with Tropea onions and Lardo alla Toranese

Name: Pasta with Tropea onions and Lardo alla Toranese
Prep time: 10 min
Cook time: 20 min
Ingredients: 320-400 g elicoidali pasta ((12-14oz) or rigatoni, penne, etc); 150 g Italian lardo ((5-6oz) or guanciale, fatty bacon.); 2 Tropea onions (or other sweet red onions); 50 g Pecorino cheese ((2oz)); salt (for pasta and to taste); Freshly ground black pepper. (to taste); 1 tbsp extra virgin olive oil.; peperoncino flakes (optional and to taste)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Cost: $7.91 /serving

Author : Jacqueline De Bono

calabrian elicoidali

Pasta with Tropea onions and Lardo alla Toranese

Ingredients

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320-400 g elicoidali pasta ((12-14 ounces) or rigatoni, penne, etc)150 g Italian lardo ((5-6 ounces) or guanciale, fatty bacon.)2 Tropea onions (or other sweet red onions)50 g Pecorino cheese ((2 ounces))salt (for pasta and to taste)Freshly ground black pepper. (to taste)1 tbsp extra virgin olive oil.peperoncino flakes (optional and to taste)

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Instructions

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Step 1

Peel the onions and cut into fine slices. Cut the lardo into small pieces.

Step 2

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Step 3

Fry the chopped lard and the onions together in a little olive oil (You don’t need much as the lardo will render fat too) until the onions are translucent and the lardo has started to melt.

Step 4

Cook the pasta al dente according to instructions on the packet. When ready, save a cup of the cooking water and drain. Add the pasta to the sauce with a little of the cooking water.

Step 5

Mix well then add some grated pecorino cheese. Mix again and serve immediately with a sprinkling of ground black pepper, more pecorino and some peperoncino for a little spice if desired.