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pasta with Tropea onions and lardo
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5 from 30 votes

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 Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Calabria, Italian, Mediterranean, Southern Italian
Keyword: authentic Italian pasta recipe, Calabrian, elicoidali, Italian food, lardo, traditional recipe, Tropea onions
Servings: 4
Calories: 744kcal
Author: Jacqueline De Bono


  • 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


Prepare ingredients

  • Peel the onions and cut into fine slices. Cut the lardo into small pieces.
  • Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Make your pasta alla Toranese

  • 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.
  • 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.
  • 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.


I used elicoidali made by Rummo. You can also use rigatoni, short ziti, penne or casarecce etc.