Recipe by: Cathy Whims, Nostrana, Portland, Oregon

Serves 6

The day before:

2 cups Nancy's Whole Milk Organic Yogurt

Fold a long cheesecloth into fourths. Spoon yogurt into the center and tie up bundle to a long wooden spoon. Suspend this spoon across a bowl, allowing bundle to drain. Refrigerate for 8 hours or overnight. Yogurt will drain and become quite thick. Remove yogurt from cheesecloth. Bring to room temperature.

5 tablespoons extra virgin olive oil
3 large onions thinly sliced
Sea salt
1 lb. fresh fettuccine
1 cup grated pecorino romano
1/4 cup finely chopped or snipped chives
More extra virgin olive oil to garnish

Heat olive oil in a large skillet. Add onions, toss well, and reduce to medium-low heat. Stir often until onions are creamy and caramelized to a golden brown. This will take approximately 30-40 minutes. Reduce heat if onions darken too quickly.

Meanwhile, bring 5 quarts water to a boil. Season with salt -- enough to give it a sea-water taste. Add pasta; cook until just al dente.