Nonna's Pasta With Eggs, Pecorino And Sage

Preparation

1. Step 1

   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.

2. Step 2

   Drop pasta in boiling water. Cook, stirring often, until slightly underdone.

3. Step 3

   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.

4. Step 4

   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.