Easter Macaroni

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.