Easter Macaroni
Summary
| Yield | |
|---|---|
| Source | Pietro Stabile |
| Prep Time | 45 minutes |
| Stabile Pages | Food |
Description
Macaroni for a Neapolitan Easter Feast
Ingredients
- 2 onions
- olive oil
- 4 eggs
- 3⁄4 c grated romano
- 1⁄2 lb macaroni (rotini are best)
- pepper to taste
Instructions
Sautè one or two onions in a little oil until they are done and nicely golden brown. When cool, beat in 4 eggs and about 3/4 cup romano.
This is for 1/2 lb of macaroni. Cook the pasta, drain, and mix in the egg-onion-cheese mixture.
Cook, stirring, in a non-stick pan to desired degree of doneness. Papa likes it well done, I like it a little less so.
The non-stick pan is best because it is a pain to clean up the pan otherwise. Enjoy.
Notes
Pietro says, "DO NOT FORGET THE PEPPER!"