2 2onions 0olive oil 4eggs 0.75cgrated romano 0.5lbmacaroni (rotini are best) 0pepper to taste 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.