This savory pasta recipe from chef Mario Batali adds a twist to any meal, and it's a great option for brunch. Source: The Martha Stewart Show, January 2010
Ingredients
Coarse salt and freshly ground black pepper
26ozGreat Value Salt
1/2cupextra-virgin olive oil
17ozGreat Value Extra Virgin Olive Oil
1largered onioncut into 1/4-inch pieces
1poundperciatelli or bucatini pasta
4largearge eggs
1cupaged sheep's milk cheesesuch as Cacio de Roma
1/4cupfresh flat-leaf parsleyfinely chopped
1cupfreshly grated Parmigiano Reggiano cheese
4 to 8largeegg yolksfor serving
Instructions
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.
Recipe Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.