This is served without cheese or any other garnish. Sweet onions work best here, though regular onions are also good.
6 T extra virgin olive oil
3 very large sweet onions, sliced 1/4-inch thick
3/4-lb fettucine (12 oz)
salt and pepper, to taste
1. Heat the oil in a large skillet over medium heat. Reduce the heat to medium-low, add the onions, and cook them until they are soft and light brown, with some of the pieces having black edges, about 40 minutes, stirring frequently and lowering the heat if the onions are cooking too fast.
2. Meanwhile, bring a large pot of abundantly salted water to a boil and cook the pasta to your liking (apparently, pasta in Egypt in eaten soft, rather than al dente). Drain pasta, reserving about a cup of pasta water. Toss with onions. If the mixture seems a bit too dry, add some of the reserved pasta water, a little at a time. Season to taste with some salt and pepper.