Ingredients
½ lb (225g) spaghetti
For the Caramelized Onions
3 large yellow onions, julienned
2 tbsp olive oil
2 tbsp unsalted butter
1 tbsp balsamic glaze
¼ cup dry white wine
Salt, to taste
For the Sauce
3 large egg yolks
3 ½ oz (100g) Pecorino Romano, finely grated
1 tbsp hot chili olive oil (or extra virgin olive oil)
1 cup pasta water, reserved
2 tsp ground black pepper
For serving:
Extra grated Pecorino Romano
More black pepper
Reserved caramelized onions
Directions
Step 1
For the Caramelized Onions
Step 1
Heat olive oil and butter in a large pan over medium-low heat.
2 tbsp olive oil
2 tbsp unsalted butter
Step 2
Add sliced onions and mix.
3 large yellow onions, julienned
Salt, to taste
Step 3
Cook slowly, stirring occasionally, until deeply golden brown, about 25-30 minutes.
Step 4
Add salt and black pepper, then pour in white wine, scraping up any browned bits, and let it cook off.
Step 5
Stir in the balsamic glaze, cook for another minute, then set the onions aside.
1 tbsp balsamic glaze
Step 6
For the Pasta
Step 1
Bring a large pot of salted water to a boil.
Salt, to taste
Step 2
Cook the spaghetti until almost al dente.
½ lb (225g) spaghetti
Step 3
Reserve 1 cup of pasta water before draining.
1 cup pasta water, reserved
Step 4
For the Sauce Base
Step 1
In a bowl, whisk together egg yolks, grated Pecorino Romano, black pepper, and chili olive oil until smooth. Add a bit pasta water if needed.
3 large egg yolks
3 ½ oz (100g) Pecorino Romano, finely grated
2 tsp ground black pepper
1 tbsp hot chili olive oil (or extra virgin olive oil)
Step 2
For Combining Everything
Step 3
In the same pan used for the onions, add 1/4 cup of pasta water over medium heat.
½ cup pasta water, reserved
Step 4
Add the drained pasta and toss it for about 30 seconds to coat.
Step 5
Remove the pan from heat and pour in the egg-cheese mixture, tossing quickly to create a creamy sauce.
Step 6
Add more pasta water as needed until the sauce reaches a glossy, smooth consistency.
Step 7
Stir in the caramelized onions, saving most of it for topping.
Step 8
For Serving
Step 9
Plate the pasta and top with reserved caramelized onions, more Pecorino Romano, and black pepper.
3 ½ oz (100g) Pecorino Romano, finely grated
2 tsp ground black pepper
Step 10
Serve right away.
