5 fresh garlic cloves, minced
1/3 cup olive oil
3 onions, sliced into thin crescents
½ cup fresh parsley, finely chopped
1 pound spaghetti or linguine
3 or 4 large eggs
4 tablespoons grated cheese
½ cup fresh basil torn into small pieces
freshly ground pepper to taste
additional fresh, coarsely chopped parsley, basil and
grated cheese to taste
Brown garlic in olive oil. Add onions and gently sauté until onions are crunchy and brown. When onions are almost done, add the ½ cup parsley and sauté gently until limp.
Cook pasta in boiling water until al dente. While pasta is cooking, beat together eggs, cheese, and the ½ cup of basil. Drain and place the hot pasta in a serving bowl and fold in the egg mixture (the heat from the pasta will cook the eggs). Add contents of frying pan and mix well. Sprinkle with pepper and serve with more fresh parsley, basil and grated cheese, as desired.
