Name: Diane Kochilas’ Pasta With Yogurt & Caramelized Onions Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Greek
Ingredients: 5 tablespoons extra-virgin olive oil; 6 cups coarsely chopped onions; Sea salt, to taste; 1 pound tagliatelle or other fresh pasta; 2 cups thick, strained Greek-style yogurt (see note); 1 cup coarsely grated kefalotyri cheese or pecorino Romano

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Introduction

This comforting pasta dish by Diane Kochilas combines the rich sweetness of caramelized onions with the creamy tang of Greek-style yogurt. It’s a simple yet elegant meal that highlights fresh ingredients for a genuinely satisfying taste.

A serving of creamy fettuccine pasta sits neatly piled in the center of a white plate, showing off its smooth, pale yellow noodles coated in a rich sauce. On top, a generous layer of shredded white cheese adds a textured, slightly loose look with soft edges. Scattered over the cheese are small, glossy chunks of golden-brown caramelized onions that look tender and slightly translucent. The plate rests on a white marbled surface, and to the right, a shiny silver fork lies on a dark cloth, completing the simple but inviting presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tablespoons extra-virgin olive oil
6 cups coarsely chopped onions
Sea salt, to taste
1 pound tagliatelle or other fresh pasta
2 cups thick, strained Greek-style yogurt
1 cup coarsely grated kefalotyri cheese or pecorino Romano

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce the heat to medium-low and cook, stirring frequently and seasoning with salt to taste, until the onions are soft and golden brown, about 20 to 30 minutes.
Step 2: Meanwhile, fill a large pot with water and bring to a boil. Add enough salt so the water tastes seasoned. Add the pasta and cook until soft, not al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
Step 3: In a bowl, combine the yogurt with 1/4 cup of the reserved pasta water and stir well. Add more of the reserved water as needed to achieve a sauce-like consistency. Toss the drained pasta with the yogurt mixture.
Step 4: Serve the pasta immediately. Top generously with the caramelized onions and their cooking juices, then sprinkle with the grated cheese.

Tips & Variations

If you do not have thick Greek yogurt, strain regular yogurt by lining a colander with cheesecloth and letting it drain in the fridge for about 2 hours before using.
For a deeper flavor, try using sheep’s milk yogurt if available.
Using fresh pasta ensures a tender texture that pairs beautifully with the creamy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce if needed. The pasta is best eaten fresh, as the texture changes when stored.

How to Serve

A white plate holds a stack of creamy pasta ribbons layered three times, with a pale yellow sauce coating the noodles. On top, there is a layer of shredded white cheese scattered unevenly. The final layer is caramelized brown onion pieces placed on the cheese, adding a glossy texture. The plate sits on a white marbled surface next to a silver fork resting on a dark cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried pasta instead of fresh?

Yes, you can use dried pasta, but cooking times will be longer. Cook the pasta until soft rather than al dente to match the recipe’s intended texture.

What can I substitute for kefalotyri cheese?

Pecorino Romano is a perfect substitute with a similar salty, sharp flavor. Parmesan can also work but will be milder.