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!
Servings: 4
Calories: 666kcal
Ingredients
- 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 tablespoon extra virgin olive oil.
- peperoncino flakes optional and to taste
Instructions
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.
Notes
I used elicoidali made by Rummo. You can also use rigatoni, short ziti, penne or casarecce etc.
Nutrition
Calories: 666kcal | Carbohydrates: 65g | Protein: 19g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 478mg | Potassium: 269mg | Fiber: 3g | Sugar: 5g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 1mg