A meat-free take on the Roman classic.
3 Tbsp. extra-virgin olive oil, and season with a pinch of. Cook, stirring occasionally, until onion is softened and just beginning to brown around the edges, 7–9 minutes.in a large pot of boiling salted water and cook, undisturbed, 20 seconds. Using tongs, gently release from caked state and continue to cook until tender, about 45 seconds more . Drain noodles, reserving 2 cups noodle cooking liquid.
and stir to combine, scraping up any browned bits stuck to bottom of pan. Reduce heat to lowest setting possible and add noodles and reserved egg mixture. Pour 1 cup noodle cooking liquid over egg mixture to gently temper, then toss vigorously with tongs, adding more pasta cooking liquid as needed, until noodles are coated and a glossy, emulsified sauce forms.1 oz. Pecorino Romano, finely grated
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