I, probably like many of my fellow Doristas, was a bit hesitant of this week’s assignment. The premise of this recipe was to make a rich and creamy pasta sauce but swap out the carbo-laden pasta for steamed onions. Steamed onions? That’s not one of the two acceptable ways I prefer my onions prepared. (Those being batter-dipped and fried or caramelized.) However, I was excited by making the sauce, so I decided to give the steamed onions a shot. To be safe though, I had a box of fettucine on hand, just in case things went south with the steamed onions.
I was rather surprised how quickly this whole dish came together, even though I only made one quarter of the recipe. I microwave-steamed my onions for eight minutes, and the sauce came together in less than five, considering I used pre-chopped pancetta instead of bacon. Overall, I was pleased by this dish. But, how bad can a dish truly be, even with steamed onions, when there’s a delicious sauce with cream, butter, and Parmesan? Yeah, this recipe just may be a keeper!
This recipe swap onion “carbonara” was made for French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.