Sunday, March 19, 2017


A book I read recently had a couple of recipes in it.  This is from  The Light of the World, by Elizabeth Alexander.  I really enjoyed the book and this sounded so different I knew I had to try it.

The Hubs and I hadn't eaten pasta in ages, and we loved this!  Put sautéed onions on anything and we like it.  I call it Elizabeth's spaghetti, since she did not have a special name for it.  But if you like sautéed onions, you will enjoy this.

Elizabeth's Spaghetti

3 T. Olive oil
2-3 oz. Pancetta, diced
4 Onions, any kind or a mixture of different varieties, sliced thin
salt and pepper
3 T. fresh Parsley, diced
1/3 c. grated Parmesan cheese
1 # Spaghetti - I think I used a 12 oz. pkg and it was fine
2 T. salt for spaghetti water

In a large skillet, cook diced pancetta in olive oil on low-medium. As it starts to brown, add in sliced onions.  Turn several times in skillet so that all the onions will get coated with oil.  Salt and pepper, then cover and cook on low for 40 minutes.  While onions are cooking, fill a large pot with water and salt and bring to a boil.  Cook spaghetti al dente, then drain.  Add onions in with the spaghetti, along with the parsley and Parmesan.  Stir thoroughly to coat the noodles.

Serves 6-8 We loved this!  We had roasted asparagus and salad with it.  The Hubs would have liked some garlic toast with it, but maybe next time.  :)

1 comment:

Lori said...

Interesting! Sounds good!