Nonna's Pasta With Eggs, Pecorino And Sage

Ingredients

• ½ medium red onion, coarsely chopped
• 2 large cloves garlic, coarsely chopped
• 7 to 8 large fresh sage leaves, torn into small pieces
• Extra virgin olive oil
• Generous pinch hot red-pepper flakes
• Salt and freshly ground black pepper
• 1 pound spaghetti, tagliarini or linguine
• 7 large eggs
• 2 cups (about 8 ounces) pecorino Toscano, shredded

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    835 calories; 32 grams fat; 13 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 89 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 44 grams protein; 384 milligrams cholesterol; 944 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring a large pot of salted water to a boil. Chop onion, garlic and sage together until fairly fine. Generously film a 12-inch sauté pan with olive oil, and set over medium heat. Stir in onion mixture, and sprinkle with red pepper, salt and black pepper. Sauté until wilted, about 3 or 4 minutes. Take the pan off the heat and cover.
2. Drop pasta in boiling water. Cook, stirring often, until slightly underdone.
3. Scoop out about 1 cup of pasta water and reserve. As pasta gets close to being done, put the sauté pan over medium-low heat. Once it is warmed up, break the eggs into the pan, and cook a few minutes, until white is barely opaque.
4. Meanwhile, drain pasta in colander. Turn into pan with eggs, and toss for a few minutes over medium-low heat until the eggs cling to the pasta. Add a little reserved pasta water to loosen it up, if necessary. Taste for seasoning; be generous with black pepper. Serve in heated bowls, passing cheese at the table.

30 minutes