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This recipe is from Bon Appetit's recent Pasta Edition and it is so delicious. I used chicken stock instead of beef (just because I had a batch of homemade chicken stock already in the fridge) and arugula instead of mustard greens. The dish was creamy and comforting, and made me wish it wasn't 90 degrees in October.
Heat butter and olive oil in a large pot over medium heat. Add the onion and cook, stirring occassionally, until soft and golden, about 12-18 minutes.
Add wine, bring to a boil, and cook until liquid is reduced by half, about 8-10 minutes. Add the pasta, 2 cups of stock, and cook stirring occassionally. Add the remaining 4 cups of stock a cupful at a time, as the pasta absorbs the liquid.
Cook until pasta is al dente, about 25-30 minutes. Remove from the heat. Add the pecorino and stir to combine. Taste. If it is too thick, add more stock until slightly runny. Season with salt.