Sweet Onion Spaghetti

sweet onion spaghetti

Bring out the sweet onions, spaghetti, pecorino romano and you have a super simple pasta that's ultra satisfying. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)


  • 8.8 ounces sweet onion (such as Vidalia or Walla Walla)
  • 5.6 ounces spaghetti
  • 2 tablespoons olive oil
  • 1.7 ounces pecorino romano
  • 1.7 ounces watercress (cut into 2-inch lengths)
  • salt and pepper to taste


  1. Peel and slice the onion(s) in half. Use a mandoline to slice half of the onions into very thin slices against the grain (the direction you would normally cut onion rings). Put the mandolined onions to a large bowl and fill with cold water. Let these onions rest until they are no longer too spicy.
  2. Slice the other half of the onions by hand with the grain into 1/4-inch thick slices.
  3. Boil the spaghetti for 1 minute less than the package directions say in salted water.
  4. While the pasta is boiling, drain and dry the mandolined onions in a salad spinner.
  5. When the pasta is about 1 minute away from being done, start heating a frying pan.
  6. When the spaghetti is done, reserve some of the cooking liquid and drain the pasta.
  7. Add the olive oil and hand-sliced onions to the frying pan and saute until they start to turn translucent, but not so long that they go limp (about 1 minute).
  8. Add 1/4 cup of the reserved pasta water and then add the pasta, half the cheese and watercress. Toss to coat evenly and then remove from the heat.
  9. Add the rest of the cheese, toss and then divide the pasta between two plates.
  10. Sprinkle some freshly cracked pepper on the pasta and grate a little extra cheese on top. Finish with a mound of tamed onions and serve.
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