Caramelised Onion and Cavolo Nero Fettucine with Walnuts, Ricotta and Yolk


I have a delicious Autumn pasta for you! Sweet caramelised onions, cavolo nero slightly crisp from being fried in the brown butter, roasted walnuts, and then you mix through the creamy ricotta and warm egg yolk! So good. Perfect quick and easy midweek dinner.






Caramelised Onion and Cavolo Nero Fettucine with Walnuts, Ricotta and Yolk
Serves 4
  • 1 onion, thinly sliced
  • 1 bunch cavolo nero, roughly chopped
  • 125g butter
  • 3 tbs olive oil
  • 1 cup toasted walnuts
  • 4 tbs ricotta, room temp
  • 4 egg yolks, room temp
  • 400g fettuccine
  • Salt and Pepper
  1. First thing, get your onions on. In a fry pan with a tablespoon of olive oil, over medium heat, sweat off your onions. These will need to cook, stirring fairly regularly, for about 30 minutes, until golden and caramelised. Set aside.
  2. Next, in a frypan, over medium high heat melt your butter, let it bubble and start to brown. Once it has started to brown, add the cavolo nero. Fry off, stirring occasionally for about 5 minutes until wilted and slightly crisped. Add the last 2 tablespoons of oil and the onions. Season to taste, and set aside.
  3. Cook your pasta in a large saucepan of salted water, according to the instructions. Reserving a ¼ cup of pasta water. Drain pasta, return to the empty pot and add the sauce, pasta water and walnuts. Mix well. I like to leave the pasta like this for a minute or so, so that the pasta soaks up the flavours.
  4. Serve up the pasta in bowls, top with a tablespoon of ricotta making a little well and adding the egg yolk. Once served, stir the ricotta and yolk through and enjoy. Great autumn dish.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: