Fettuccine with Caramelized Onions and Egg Sauce
I first made this pasta recipe years ago and then forgot about it, not because it is not a keeper, but it is one of those dishes I reserve for an occasional treat. My Italian friends used to make it and I know it has a particular Italian name but I cannot remember it. In any case, it is a quick, easy and absolutely delicious main dish and even better than I remembered. Basically, it is spaghetti carbonara with onions instead of bacon. The eggs cook to a safe temperature when the hot pasta is added and combine with the cheese, butter and oil to form a luxuriously rich and creamy sauce.
- 2 tablespoons butter, preferably unsalted
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 1 tablespoon plus 1 teaspoon dried oregano, divided
- Salt and pepper to taste
- 1 pound fettuccine or similar pasta
- 2 large eggs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Romano cheese
Heat the olive oil and butter in a large skillet over medium-high heat. Add the onions; reduce heat to medium and cook until very soft and golden, not browned, about 20 minutes. Add salt, pepper and 1 teaspoon oregano. Keep hot over very low heat.
Meanwhile, cook pasta according to package directions for al dente. Beat the eggs, cheeses, 1 tablespoon oregano, 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 egg mixture and stir vigorously to combine and cook the eggs without scrambling them. Add the reserved water and hot onions. Toss well to combine. Serve immediately.