FETTUCCINI WITH ONIONS AND EGGS

SERVES 4

I made this recipe years ago and had forgotten about it. My Italian friends used to make it and I know it has a particular Italian name but I can't remember what. In any case, it is absolutely delicious and even better than when I made it before. It is a little like a Spaghetti Carbonara with onions and no bacon. Don't worry about the eggs. They cook to a safe temperature when the hot pasta is added to them.

INGREDIENTS

2 tablespoons butter

1 tablespoon olive oil

2 large onions, thinly sliced

1 teaspoon dried oregano

Salt and pepper to taste

1 pound fettuccini or similar pasta

2 large eggs

1/2 cup freshly grated Parmesan cheese

1/4 cup freshly grated Romano cheese

1 tablespoon dried oregano

Salt and pepper to taste

Heat the olive oil and butter in a large skillet over medium-high heat. Add the onions; reduce heat to medium and sauté until very soft and some are lightly caramelized, about 20 minutes. (Don't caramelize completely or the dish might be too rich.) Add salt, pepper and 1 teaspoon oregano. Keep hot.

Meanwhile, cook pasta according to package directions for al dente. Beat the eggs, cheeses, 1 tablespoon oregano and additional salt and pepper in a large serving bowl. Drain the cooked pasta, reserving 1/2-cup of the cooking water. Add the hot pasta to the bowl and stir vigorously to combine and heat the eggs without scrambling them. Add the reserved water and hot onions. Toss well to combine. Serve immediately.

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