This is cold weather fare. I made it when Vermont’s temperatures plummeted to untenable lows over the holidays. I was looking for bone-sticking, fill-you-up stuff and this didn’t disappoint, yet thanks to the complex flavor of the guanciale, it’s still somewhat delicate.
Pasta with lardo onions and pecorino
- 6 ounces lardo, cut into small cubes
- 2 small yellow onions
- About 1 cup of Pecorino Romano cheese, grated
- Salt and black pepper
- 1 lb of penne pasta
- Cook the guanciale and the onions slowly over low heat in a large pan or heavy-bottomed pot without letting the onions brown until some of the guanciale fat is rendered and the onions are sweet and translucent.
- Meanwhile, cook the pasta in a large pot of salted boiling water. Add a ladleful or so of starchy pasta water to the onions and guanciale while they cook to thicken.
- Drain the pasta making sure to save some of the water and add the pasta to the pot with the onions and guanciale along with some pasta water and toss.
- Cook over medium-high heat for about 30 seconds while tossing.
- Turn off the heat and add the cheese and more pasta water if needed and toss and stir vigorously until the sauce becomes creamy.
- Plate, top with grated cheese and a little black pepper, and serve.