It’s true- Greek yogurt is the new Alfredo sauce! I’m hooked on this simple tagliatelle pasta dish with yogurt sauce. I love discovering new ways to create some of my favs- like a WAY easier, WAY healthier Alfredo sauce. The key is to use plain, full fat Greek yogurt. Then, buy adding a bit of salted pasta water to the yogurt, it becomes this creamy delight. The heat from the pasta water somehow changes the flavor of the Greek yogurt into something you want to spoon all over those noodles. The subtle tang is still there, but now it’s in the background. Then I added the smallest amount of red pepper flakes for a pop of heat. Plate your yogurt sauce covered noodles and top with caramelized onions, Parmesan cheese, prosciutto, and some baby arugula. And there you have yourself a deliciously simple, yet elegant pasta dish.
Adding caramelized onions to pasta always enhances the dish without distracting from the other flavors. Which is why I added 2 onions worth.
Start by caramelizing 2 sliced onions in a large skillet with some olive oil. Give the onions a quick stir every once in a while, until they are soft and a rich golden brown. This should take about 30 minutes, which gives you plenty of time to prep the rest of the ingredients and boil up some pasta.
Cook some tagliatelle pasta according to package directions with some salted water. Reserve 1/2 cup of pasta water before draining.
To make the yogurt sauce, simply combine some full fat plain Greek yogurt with about 1/4 cup of that reserved pasta water. Add in a little more water and stir until you get the consistency you desire. Stir in some red pepper flakes for a little pop of heat. Add in the tagliatelle and toss to combine.
Plate the pasta and top with some freshly grated Parmesan cheese. Add the caramelized onions on top.
Top with chopped prosciutto and baby arugula. Crack some fresh pepper over the dish and serve immediately.