Nonnas Pasta With Eggs Pecorino And Sage Recipes
NONNA'S PASTA WITH EGGS, PECORINO AND SAGE
Provided by Amanda Hesser
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- Drop pasta in boiling water. Cook, stirring often, until slightly underdone.
- 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.
- 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.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 29 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 945 milligrams, Sugar 4 grams, TransFat 0 grams
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