Here’s a farm favorite…it’s from Madison Brown’s Greens Cookbook.
4 Tbsp olive oil
1 large onion, diced
1/2 teaspoon red chili flakes
Salt
2 cloves garlic, finely chopped
12 green olives, chopped into small pieces (optional)
2 Tablespoons parsley, chopped
2 Eggs
4 Tablespoons Parmesan, grated
3/4 cup tiny croutons or course bread crumbs
3 Tablespoons Butter
8 oz. dried spaghetti
3 ounces smoked cheese, grated
Pepper
Bring pot of water to a boil for the spaghetti. Heat the oil in a frying pan, add the onions and the chili flakes, and cook over medium-high heat, stirring frequently until the onions are nicely browned. Season with salt, turn off the heat, add the garlic, and stir for 20 seconds or so; then scrape the contents into a large bowl and add the olives and the parsley.
Beat the eggs in a small bowl with the Parmesan. Fry the croutons or bread crumbs in the butter until they are crisp and golden.
When you are ready to cook the spaghetti, add salt to the water, the the pasta, and cook until it is al dente. Pour it directly into a colander, and shake off the excess water; then add the spaghetti to the bowl with the onion. Pour in the eggs and toss well to coat the noodles and cook the eggs. If the eggs don’t cook as much as you would like, put everything in a non-stick pan and warm it gently while stirring, until the eggs are properly done; then stir in the cheese and season with plenty of coarsely ground pepper. Toss one more time with the croutons or bread crumbs.
serves 2 to 4