- Coarse salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 large red onion, cut into 1/4-inch pieces
- 1 pound perciatelli or bucatini pasta
- 4 large eggs
- 1 cup aged sheep's milk cheese, such as Cacio de Roma
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 cup freshly grated Parmigiano Reggiano cheese
- 4 to 8 large egg yolks, for serving
- Fill a large pot with 8 quarts of water and bring to a boil. Add 3 tablespoons salt and return to a boil.
- Meanwhile, in a very large skillet, heat olive oil over medium heat. Add onion and cook until soft and lightly golden, 7 to 9 minutes. Remove pan from heat.
- Add pasta to boiling water and cook, according to package directions, until almost al dente. Drain, reserving 1 cup cooking water. Transfer pasta to skillet, along with 1/2 cup reserved cooking water. Place skillet over medium heat.
- In a medium bowl, beat eggs and season with salt and pepper. Add eggs to skillet along with sheep's milk cheese; gently mix to combine. Let cook until eggs just begin to set, but not scramble. Remove from heat and add parsley and Parmigiano. Divide evenly between serving bowls. Top each with an egg yolk and season with pepper; serve immediately.
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.