Pasta With Yogurt and Caramelized Onions from Kassos

Recipe by Chef Kate
READY IN: 55mins


  • 4
    tablespoons unsalted butter
  • 5
    onions, peeled, halved and sliced thinly
  • 1
    lb fettuccine, preferably fresh
  • 2
    cups yogurt, sheep's milk
  • 1
    cup kefalotyri, coarsely grated (or substitute 1/2 cup coarsely grated gruyere and a 1/2 cup coarsely grated reggiano)
  • 14
    cup oregano (Greek or fresh)
  • 14
    cup thyme, fresh


  • In a large skillet, melt the butter over medium high heat.
  • Add the sliced onions and stir to coat with the butter.
  • Reduce heat to medium and continue to cook the onions, stirring occasionally (don't let them stick) for about 45 minutes or until they are really brown and soft.
  • Meanwhile, bring a large pot of salted water to boil and cook the pasta to desired doneness.
  • Mix the yogurt with 1/2 cup of the pasta water and mix well.
  • Add the yogurt mixture to the onions and stir in until the onions are evenly coated with the yogurt mixture.
  • Add the drained pasta and about half the cheese and toss.
  • Transfer to a serving bowl and garnish with the rest of the cheese and the herbs.