Caramalised Onion Spaghetti

IngredientsThis is my new favourite, super-quick, very easy pasta dinner. It comes from Stefan’s Gourmet Blog – here. The preparation is quick but it takes a while to cook, but this is an advantage as it means you can  start it off and then go out, check on the sheep and chicks, and walk the dogs before dinner.

Last night I got back from London late, Harold had been tiling the toilet block all day and James was busy on the site- we needed something quick and delicious.

Pasta

Caramalised Onion Spaghetti: two large onions, chunk of guanciale, spaghetti, Parmesan.  You could use parsley too – this would be good, but I was too lazy to go and get some.

Cut the guanciale into chunks. You could use pancetta or bacon or just leave it out. Fry gently, then add the sliced onions and cook over a low heat for ages. Cook the pasta, add some of the water to the guanciale/onion mix to loosen it. Mix it all together and then sprinkle over parmesan – how easy is that? We had it with salad.

dinnerN.B. this batch of guanciale is amazing – not too salty – the fat is wonderful – this is why I keep pigs!

 

2 responses to “Caramalised Onion Spaghetti

  1. Thanks for the shout out. How wonderful that you make guanciale from your own pigs! That is “from scratch” taken to the next level. I noticed that you keep the guanciale in with the onions all the time rather than taking it out. Did the guanciale stay soft inside? (which is how I prefer it)

  2. Love your blog – it is very inspirational.

    Just in the past year I have started making cured meats from our pigs – pancetta, bacon, spalla, speck, guanciale and I have have a leg of prosciutto hanging! I try and grow/raise as much of what we eat as possible – which is why sometimes we eat a lot of swiss chard!

    I am lazy and last week was tired and needed to check on the animals so I put the onions and guanciale all in the pan together. The guanciale was cut into quite sizeable cubes and was not a hard cure (it hadn’t hung for too long either). So, yes it was still soft in the middle – I also like it that way. I have made the recipe once before and cooked it separately, then taken it out of the pan while cooking the onions, but I needed a quick version.

    Thank you for introducing me to this recipe – it is now a new favourite

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