bucatini with red onions and pecorino cheeses

bucatini con cipolle rosse e pecorini

TOTAL TIME: 45 minutes

MAKES: 4 to 6

Two Pecorino cheeses—Romano Genuino and Fiore Sardo—give serious depth, just the right salty kiss, and a hint of smoke to this rich simple pasta. If these particular Pecorini aren’t available, a good Pecorino Toscano or other hard sheep’s milk cheese makes a nice stand-in.

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Ingredients

3/4 pound red onions, thinly sliced

2/3 cup extra-virgin olive oil

1/2 cup white wine vinegar

Fine sea salt

1 pound bucatini

2 1/2 ounces Pecorino Romano Genuino cheese, finely grated (1 cup; see note)

2 1/2 ounces Pecorino Fiore Sardo cheese, finely grated (1 cup; see note)

7 flat anchovy fillets

1/4 cup finely chopped flat-leaf parsley

Flaky coarse sea salt

Freshly ground black pepper

Instructions

In a large skillet with lid, combine onions, 2/3 cup water, oil, vinegar and 1/2 teaspoon fine sea salt; bring liquid to a simmer over medium heat, then cook until onions begin to soften, about 7 minutes. Reduce heat to low, cover and cook 25 minutes. Meanwhile, bring a large pot of salted water to a boil.

When sauce is close to ready, cook pasta in the boiling water until just under al dente. Meanwhile, in a bowl, stir together cheeses and ¾ cup cold water; set aside. Add anchovies to sauce. Cook, uncovered, stirring with a wooden spoon, until anchovies are dissolved, 2 to 3 minutes, then stir in parsley and remove from  heat. Cover sauce to keep warm.

Drain pasta, then return to pot. Immediately add sauce; cook over high heat, stirring, 2 minutes, then add cheese mixture, reduce heat to medium and, stirring constantly, cook 2 minutes more. Serve immediately, sprinkled with flaky coarse sea salt and pepper.

Note: Pecorino Fiore Sardo (sometimes called Pecorino Sardo) is a hard Sardinian sheep’s milk cheese, with a rich, nutty flavor and hint of salty smoke. Look for it, and Pecorino Romano Genuino, at good cheese shops and specialty groceries.

March 2013

keywords:

simple, easy, quick, clock

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Comments [4] | Add your comment

i thought it was great. using exactly the type of ingredients called for.. it was fun to prepare. many different flavours was not overwhelming. the bucatini was a fun pasta to wor with. thank you.

Posted: April 22, 2013 16:04 by garlic1
i thought it was great. using exactly the type of ingredients called for.. it was fun to prepare. many different flavours was not overwhelming. the bucatini was a fun pasta to wor with. thank you.

Posted: April 22, 2013 16:04 by garlic1
Don't understand what all the fuss is about. I made this recipe last night and we threw it out. It was full of pretty expensive ingredients too! I bought a fresh bottle of French Maille white wine vinegar because I was all out. The taste of vinegar was completely overwhelming, even the smell of vinegar while it was cooking - 1/2 a cup? Really? It overtook the anchovies and you couldn't tell they were in there. I don't even think bucatini is the best choice of noodle for this dish and where did the cheese go? It melted and disappeared. I don't know why it had to be soaked in water. All in all, I would give this recipe a minus score. If a Florentine restaurant served this, they would be out of business in a hurry.

Posted: April 18, 2013 09:43 by margalit
Just did this recipe two nights ago! WOW!!!! It was like being in a Florence restaurant, authentic! Sending it to all my familia! A must have recipe in every kitchens recipe file. Easy but soooo Italian!

Posted: February 27, 2013 10:52 by rvalle