Creamy Onion and Egg Pasta Delight

1Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2In a large skillet, heat the olive oil (2 tablespoons) and butter over medium heat. Add the sliced onions (2 large) and sauté for about 10-12 minutes, stirring occasionally, until they are golden brown and caramelized.

3Add the minced garlic (2 cloves) to the skillet and cook for an additional 1-2 minutes until fragrant.

4In a bowl, whisk together the eggs (4 large), heavy cream (200 ml), grated Parmesan cheese (50 g), salt, and black pepper until well combined.

5Reduce the heat to low and add the cooked pasta to the skillet with the onions (2 large). Pour the egg and cream mixture over the pasta, tossing quickly to combine. The residual heat will cook the eggs (4 large) gently, creating a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

6Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let it sit for a minute to thicken slightly.

7Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.