Instructions: 1. Heat large pot of salted water to boil. Add olive oil to 12 inch skillet; heat over medium heat. Stir in onion, garlic and sage; sprinkle with red pepper, salt and black pepper to taste. Cook until onions wilt, 3 or 4 minutes. Remove from heat; cover.

2. Cook pasta in boiling water, stirring often, until slightly underdone.

Scoop out about 1 cup of pasta water; reserve. When pasta is close to being done, return skillet with onion mixture to medium-low heat. Break eggs into skillet; cook until whites just turn solid, about 3 minutes.

3. Meanwhile, drain pasta in colander. Turn into skillet with eggs; toss over medium-low heat until eggs coat pasta. Add enough reserved pasta water to loosen mixture, if necessary. Taste for seasoning. Serve in heated bowls, passing cheese at the table.

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