Whole-grain Penne with Walnuts, Caramelized Onions, and Ricotta Salata

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 0.7 cup flat parsley loosely packed chopped
• 10 ounce rotini pasta 
• 1.5 tablespoons juice of lemon fresh
• 5 tablespoons olive oil 
• 4 lbs onion peeled thinly sliced
• 1 pound pecorino crumbled (see Notes)
• 2 tsp salt 
• 0.8 teaspoon sugar 
• 1.8 cups walnut halves 

Equipment

• frying pan
• ziploc bags
• rolling pin

Directions

1. In a large frying pan over high heat, cook onions in 3 tbsp. olive oil with sugar and 2 tsp. salt, stirring and turning often, until onions begin to release their juices and turn golden, 10 to 13 minutes. Reduce heat to medium and cook, stirring occasionally, until onions turn a caramel color and become quite sweet, 35 to 40 minutes more. If onions begin to stick to the pan or char during cooking, reduce heat.
2. Meanwhile, in a small frying pan (not nonstick) over medium-low heat, toast walnuts, stirring frequently, until fragrant and golden, about 10 minutes.
3. Remove from heat and cool slightly.
4. Pour walnuts into a zip-lock plastic bag and lightly crush with a rolling pin. Set aside.
5. When onions are nearly done, cook pasta in boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions.
6. Drain pasta, reserving about 1/2 cup cooking water.
7. Toss caramelized onions with pasta, walnuts, ricotta salata, parsley, reserved cooking water, lemon juice, pepper, and remaining 2 tbsp. olive oil. Season to taste with salt.
8. Serve hot.