Serves 5
5 minutes preparation time
30 minutes cooking time
1 tablespoon butter
2 teaspoons olive oil
1 large onion, chopped
2 eggs
1 tablespoon heavy cream
a couple of pinches freshly grated nutmeg
1/2 teaspoon salt, plus more for the pasta water
a few grinds of black pepper
1 pound long pasta, such as spaghetti or linguine
parmesan for serving
Heat the butter and olive oil in a large saute pan. Add the onion and cook until the onion browns and caramelizes, about 30 minutes. Stir frequently, and, from time to time, add a splash of water to loosen the juices from the pan.
Bring a large pot of water to boil for the pasta.
In a large, shallow bowl, whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon of salt, and pepper together. When the water boils, generously salt the water and add the pasta. For al dente pasta, cook for 1 minute less than the time called for on the box. Before draining the pasta, remove 1 or 2 cups of the boiling water with a measuring cup. Drain the pasta and add it immediately to the bowl with the egg mixture. Stir the pasta quickly for a minute or two, until the egg coats the pasta evenly and cooks from the heat of the pasta. If the pasta seems dry, add some of the boiling water. Add the onion and mix again. Serve immediately, and pass the parmesan at the table.