This interesting recipe is another from Dorie Greenspan's book, Around My French Table. In it, thinly sliced onions, which are steamed until al dente, are used for the 'noodles.' This idea intrigued both Nick and I and we decided we had to try it. The onions were prepared as directed and then we went on to make the carbonara sauce using bacon, cream and egg. Once the bacon is cooked and the sauce prepared, we tossed the steamed onions in to coat with the creamy sauce, and to warm everything through. We topped with fresh Pecorino-Romano, cracked open some wine, and enjoyed a delicious dinner. This was fun and inventive, easy to prepare on a weeknight, and can be used as both a main dish, as we did, or a side, as is described in the book. Quite a nice little dish to have in one's repertoire, no?
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