Pasta with Tropea onions and Lardo alla Toranese
This delicious 3 ingredient traditional recipe from Calabria is fast and easy to make! An authentic Italian recipe that is perfect for weeknights!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 320-400 g elicoidali pasta ((12-14oz) or rigatoni, penne, etc)
- 150 g Italian lardo ((5-6oz) or guanciale, fatty bacon.)
- 2 Tropea onions (or other sweet red onions)
- 50 g Pecorino cheese ((2oz))
- salt (for pasta and to taste)
- Freshly ground black pepper. (to taste)
- 1 tbsp extra virgin olive oil.
- peperoncino flakes (optional and to taste)
Instructions
- 1
Peel the onions and cut into fine slices. Cut the lardo into small pieces.
- 2
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- 3
Fry the chopped lard and the onions together in a little olive oil (You don’t need much as the lardo will render fat too) until the onions are translucent and the lardo has started to melt.
- 4
Cook the pasta al dente according to instructions on the packet. When ready, save a cup of the cooking water and drain. Add the pasta to the sauce with a little of the cooking water.
- 5
Mix well then add some grated pecorino cheese. Mix again and serve immediately with a sprinkling of ground black pepper, more pecorino and some peperoncino for a little spice if desired.