Bucatini con Cipolle e Pecorino – Long Pierced Pasta with Onions, Oregano and Pecorino Cheese Recipe
LONG PIERCED PASTA WITH ONIONS, OREGANO, AND PECORINO
With slow cooking, sliced onions become supersweet and meltingly soft, the foundation of a simple pasta sauce. They need only some sharp pecorino and coarsely ground black pepper to balance their sweetness.
Note the technique used for slicing the onions—lengthwise instead of crosswise. This method produces slices of approximately equal length, whereas slicing the onion halves crosswise—the usual method—yields short and long strands.
Serves 4 to 6
2 pounds yellow onions
6 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
Salt and coarsely ground black pepper (see Note)
1 pound bucatini (perciatelli) or spaghetti
1 cup freshly grated aged pecorino cheese
Preparation instructions:
Cut the ends off the onions, halve the onions lengthwise (through the ends), and peel. Slice thinly from tip end to root end. Heat the olive oil in a large skillet over moderate heat. Add the onions and oregano, crushing the herb between your fingers to release its fragrance. Season with salt to taste. Cook, tossing to coat the onions with the oil, until they wilt slightly, about 5 minutes. Then cover, reduce heat to low, and cook, stirring occasionally until the onions are very soft and sweet, about 1 hour.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until about 1 minute shy of al dente. Set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot over low heat. Add the onion sauce, the cheese, and a generous amount of pepper. Toss well, moistening with some of the reserved pasta water as needed. Divide among warm bowls and serve immediately.
NOTE: To make coarsely ground pepper, pound whole peppercorns in a mortar with a pestle, or adjust your pepper mill to produce a coarse grind.
Recipe from the “Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition” cookbook.