Ingredients
2 Lbs
Spaghetti
2 Lbs
1/2 Cup
Yellow Onion, diced
1/2 Cup
2
Fresh Garlic Cloves
2
½ Cup
Heavy Cream
½ Cup
2
Eggs
2
2
Egg Yolks
2
½ Cup
Romano Cheese, grated
½ Cup
¼ Cup
Flat Leaf Parsley, chopped
¼ Cup
Directions
Bring a large pot of water to a boil.
While the water is coming to a boil, heat a large Dutch oven over medium-high heat.
Render the pepperoni until crispy, then add the onions and garlic, cooking until just tender.
Add the heavy cream, bring to a boil, then remove the pepperoni mixture from the heat.
Cook the spaghetti according to package instructions.
While the pasta is cooking, combine the eggs, egg yolks, and cheese in a bowl.
Drain the pasta, reserving two cups of the pasta water.
Toss the pasta and the egg mixture together in the pot with the pepperoni mixture, adding pasta water bit by bit to adjust consistency.
Transfer the pasta to a large serving bowl, garnish with the parsley, and serve immediately.
