I also calculated calories for the calorie conscious out there- its 370 calories per serving- compare that to the 780 fettuccine alfredo will cost you at olive garden and you're doing yourself a favor eating this creamy concoction.
Thanks, CJ, for passing this along!!
What you need:
- 1 cup Greek Yogurt
- Extra Virgin Olive Oil (about a Tbsp)
- 1 1/2 Large Onions, thinly sliced
- Sea Salt
- 1/2 lb Fettuccine
- 1 cups Fresh Herbs (a mixture of
chervil, basil, parsley, chives, and fennel frond) roughly chopped 2 oz Proscuitto di Parma, thinly sliced (optional)
- 1 bunch Green Onions
- 1 cup Grated Romano Pecorino
What to do:
- The day before: Heat the olive oil in large skillet. Add onions, toss well and reduce heat to medium-low. Cook, stirring occasionally, for 30 to 40 minutes or until the onions turn creamy and golden brown. Turn heat to low if onions darken too quickly. While cooking, add salt to taste, a little at a time. Put in refrigerator until the next day.
Before and after of the onions. You can tell the ones on the right are creamy and wilted.
I refrigerated mine for 2 days because I didn't have time to do the rest!
- The day of: Bring a six-quart pot of water to a boil. Season with salt and drop in pasta. Cook until al dente and drain, reserving approximately a half of a cup of water.
- Place greek yogurt in a large bowl and whisk in the reserved hot water. Toss the cooked pasta with yogurt until coated. Add caramelized onions, herbs, proscuitto, and green onions. Season with salt & pepper and toss well.
- Place pasta in a warm serving bowl. Garnish with pecorino and a drizzle of olive oil. Serve.
It was so delicious! I had some for lunch today.