Begin by bringing a large pot of salted water to a boil.

Add your pasta and cook according to the package instructions until it’s al dente (firm to the bite).

Before draining, make sure to reserve ½ cup of pasta water—this will help adjust the sauce later for that perfect creamy texture.

Drain the pasta and set it aside.

While the pasta is cooking, heat olive oil in a large skillet over medium heat.

Add the thinly sliced onions and season with a pinch of salt.

Stir occasionally and cook for about 12-15 minutes, until the onions turn soft and golden brown.

Add minced garlic and cook for an additional 1-2 minutes, allowing the garlic to become fragrant and meld with the onions.

In a bowl, whisk together the eggs, Parmesan cheese, black pepper, and red pepper flakes (if using).

Mix well until the ingredients are fully combined into a smooth, creamy base for the sauce.

Reduce the heat to low and add the drained pasta to the skillet with the caramelized onions.

Pour the egg and cheese mixture over the pasta, stirring continuously to coat it evenly.

Gradually add the reserved pasta water, a little at a time, until you reach a creamy, silky consistency that clings to the pasta.

The heat from the pasta will cook the egg mixture gently, creating a luscious sauce.

Remove the skillet from the heat and give the pasta one last toss.

Serve immediately with a sprinkle of fresh herbs like parsley or basil, and a little extra Parmesan for that added burst of flavor.

Pair with a light salad or garlic bread for the perfect meal!