Instructions:
Cook the pasta in a generous pot of salted, boiling water until al dente. Drain pasta and let cool. In a large bowl, whisk eggs with Parmigiano, parsley, salt and half of oil. Add onions and spaghetti. Stir well. In a 12-inch frying pan, heat half of remaining oil. Pour the spaghetti mixture into the pan and press down with a spatula. Cook over medium-high heat until golden brown (about five minutes).Transfer tortino to a large plate, then drizzle with remaining olive oil and return to the pan on the opposite side. Cook until golden brown (about five minutes). Transfer tortino to a large cutting board, cut into slices, and serve immediately with warm arrabbiata sauce Serves 4.
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