Vegetarian Spaghetti Carbonara

6 lg. eggs, preferably organic
2 C. grated Parmesan & Romano cheeses
4 medium-sized onions
1 T. olive oil
salt & pepper to taste
1/2 lb spaghetti, preferably whole wheat

Heat water for spaghetti in a large pot.

Beat eggs in a medium bowl until smooth. Stir in grated cheeses and freshly ground pepper. Set aside.

Peel, quarter and slice the onions. Heat the olive oil in a large skillet over medium-high heat and saute until they begin to turn golden brown around the edges, about 10 minutes.

Cook the spaghetti according to package directions. Drain well and add to the cooked onions, over a low heat. Add the eggs and toss well, until the eggs are slightly set -- if they set too much, remove from the heat and continue tossing. Season with salt and pepper if necessary.