Fourma

Instructions

1. Cook the tagliatelle in a large pot of salted boiling water until al dente, then drain, reserving a little of the cooking water.
2. Meanwhile, sauté the sliced onion in the olive oil for 5 minutes over medium heat.
3. Add the chopped garlic, tomato paste and paprika, then stir for 1 minute.
4. Pour in the chopped tomatoes, season with salt and pepper, and simmer for 10 minutes over low heat.
5. Add the drained pasta to the sauce, toss, and add a little cooking water if needed.
6. In a bowl, beat the eggs with the chopped parsley, then stir them into the pasta off the heat, mixing vigorously so they coat the pasta.
7. Serve right away, with grated parmesan if you're using it.