Recipe: pasta with yogurt and caramelized onions

A few years ago, I ripped out a recipe from the New York Times Magazine for pasta with yogurt and caramelized onions. The recipe had been adapted from "The Glorious Foods of Greece," by Diane Kochilas. I know I have made it at least one other time, and for some reason decided to try it again last night. And it was delicious! Almost like a lighter version of fettuccini alfredo.

Here's the recipe, as I made it last night.

17.6 oz container of Fage greek yogurt (I used the 2 % fat variety)

5 tablespoons olive oil

3 large onions, chopped

1 pound fettuccini

1 cup grated pecorino cheese

salt and pepper

1. Heat olive oil in a large sauce pan. Add onions and cook over medium - low heat, stirring occasionally, until the onions are soft and golden brown (20 - 30 minutes). Season with salt and pepper. Add yogurt.

2. While onions are caramelizing, bring a large pot of salty water to a boil. Add pasta and cook until al dente (8-9 minutes).

4. While pasta is cooking, ladle out add ~1/2 cup of pasta cooking water and add it to the yogurt and onions. Add a little more if it's still too thick. Stir in grated cheese.

5. Drain pasta and toss with yogurt, onion and cheese mixture. Season with salt and pepper to taste.