Bring out the sweet onions, spaghetti, pecorino romano and you have a super simple pasta that’s ultra satisfying. See more at PBS Food.
Peel and slice the onion(s) in half. Use a mandoline to slice half of the onions into very thin slices against the grain (the direction you would normally cut onion rings). Put the mandolined onions to a large bowl and fill with cold water. Let these onions rest until they are no longer too spicy.
Slice the other half of the onions by hand with the grain into 1/4-inch thick slices.