Nonna's Pasta With Eggs, Pecorino And Sage

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Chop onion, garlic and sage together until fairly fine.

3. 3

   Generously film a 12-inch saute pan with olive oil, and set over medium heat.

4. 4

   Stir in onion mixture, and sprinkle with red pepper, salt and black pepper.

5. 5

   Saute until wilted, about 3 or 4 minutes.

6. 6

   Take the pan off the heat and cover.

7. 7

   Drop pasta in boiling water.

8. 8

   Cook, stirring often, until slightly underdone.

9. 9

   Scoop out about 1 cup of pasta water and reserve.

10. 10

    As pasta gets close to being done, put the saute pan over medium-low heat.

11. 11

    Once it is warmed up, break the eggs into the pan, and cook a few minutes, until white is barely opaque.

12. 12

    Meanwhile, drain pasta in colander.

13. 13

    Turn into pan with eggs, and toss for a few minutes over medium-low heat until the eggs cling to the pasta.

14. 14

    Add a little reserved pasta water to loosen it up, if necessary.

15. 15

    Taste for seasoning; be generous with black pepper.

16. 16

    Serve in heated bowls, passing cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.