Spaghetti with a Hole, Eggs and Sheeps Milk Cheese (Perciatelli con Cacio e Uova)

1. 1

   Bring 8 quarts of water to a boil and add 3 tablespoons salt.

2. 2

   In a 14 to 16-inch frying pan, heat the oil over medium heat until smoking.

3. 3

   Add the onion and cook 7 to 9 minutes, until soft and light golden brown.

4. 4

   Remove from heat.

5. 5

   Drop the perciatelli into the boiling water and gently stir to separate.

6. 6

   Cook until just short of al dente, following package instructions, and drain in a colander, reserving 1 cup of the cooking water before draining.

7. 7

   Pour the perciatelli into the frying pan with the onion and 1/2 cup of the reserved pasta cooking water and place over medium heat, adding more pasta water if necessary.

8. 8

   Beat the eggs in a small bowl and season with salt and pepper.

9. 9

   Add eggs and cacio cheese to pan with the pasta and gently mix thoroughly.

10. 10

    Watch carefully, as the eggs will start to solidify after about 1 minute.

11. 11

    They should start to solidify, but not scramble.

12. 12

    When they start, remove from heat and add the Parmigiano.

13. 13

    Pour into a warmed bowl, top with pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.