1 Pound Pasta, Such as Linguine or Spaghetti—or better yet, homemade Tagliatelle
2 Tablespoons Olive Oil
1/2 Yellow Onion, thin sliced
1/4 – 1/2 Cup Starchy Pasta Water
1/4 Cup Cream
Lemon Zest from 1 Lemon
1/2 Cup Flat Leaf Parsley, chopped
Salt and Pepper
This recipe works well as a come-together-quick meal, as the heavily-spiced porketta does most of the flavor work for you.
1. Put a large pot of water on heat and heavily salt it. When it boils, cook pasta al dente. Reserve some of the pasta-cooking water.
2. Meanwhile, heat the olive oil over low heat and cook the onions slowly, adding a little salt, until they are golden. Toss in the porketta and increase the heat and stir the pan so that the onion and porketta are well combined and cook long enough to heat the porketta and render it a bit.
3. When it is browned, deglaze the pan with some of the starchy pasta water, lifting any of the glorious fond from the pan.
4. When the mixture is loosened, add cream and heat. Adjust salt and pepper. Turn heat down to low. Add pasta and toss to coat. If it seems too dry, add more starchy pasta water.
5. When the pasta is thoroughly combined and heated through, top with lemon zest and parsley and serve.