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Pasta with a Hole, Sheep's Cheese, and Eggs

See full recipe on: Martha Stewart



Ingredients

Coarse salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 large red onion, cut into 1/4-inch pieces
1 pound perciatelli or bucatini pasta
4 large eggs
1 cup aged sheep's milk cheese, such as cacio de roma
1/4 cup fresh flat-leaf parsley, finely chopped
1 cup freshly grated parmigiano reggiano cheese
4 to 8 large egg yolks, for serving

Nutrition 6 servings

Per Serving % Daily Value
Calories 651
Fat 34g 53%
Carbs 60g 20%
Protein 23g 46%
Fiber 2g 11%
Cholesterol 169mg 56%
Sodium 470mg 19%
     
Fat
Carbs
Protein

Preparation






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