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Diane Kochilas' Pasta with Yogurt and Caramelized Onions

Adapted from Food52.com • Serves 4-6

This secret just might change your life: you can, and should, dress pasta with Greek yogurt, especially if you also then top it with caramelized onions and grated pecorino. 


  • 1-2 tablespoons extra-virgin olive oil
  • 1 cup YUMYIN
  • Sea salt to taste
  • 1 pound tagliatelle or other fresh pasta
  • 2 cups thick, strained Greek-style yogurt (see note)
  • 1 cup coarsely grated kefalotyri cheese, or pecorino Romano


  1. Fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it. Add the pasta and cook until soft, not al dente. Reserve 1/2 cup pasta water.
  2. Heat small pan on medium, add 1 tablespoon olive oil, then add 1 cup YUMYIN. Heat enough to warm, but not burn the YUMYIN.
  3. Combine the yogurt with 1/4 cup cooking water and mix well. Add more of the reserved pasta water as needed to get the sauce to your thickness.
  4. Toss pasta with the yogurt mixture.
  5. Serve the pasta immediately, sprinkled generously with cheese and topped with YUMYIN.
  6. Note: If not using thick, Greek yogurt, line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours before proceeding with step 1. For a treat, seek out sheep's milk yogurt for this.