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!
Calabria, Italian, Mediterranean, Southern Italian
authentic Italian pasta recipe, Calabrian, elicoidali, Italian food, lardo, traditional recipe, Tropea onions
Jacqueline De Bono
(12-14oz) or rigatoni, penne, etc
(5-6oz) or guanciale, fatty bacon.
or other sweet red onions
for pasta and to taste
Freshly ground black pepper.
extra virgin olive oil.
optional and to taste
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.