Pasta with lardo

Pasta with lardo, onions, and pecorino

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

Serves 4

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Cook over medium-high heat for about 30 seconds while tossing.
  5. Turn off the heat and add the cheese and more pasta water if needed and toss and stir vigorously until the sauce becomes creamy.
  6. Plate, top with grated cheese and a little black pepper, and serve.

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