Cut the onion into “sticks”. Finely chop the walnuts with a knife. Heat the butter in a frying pan, add the onion and fry over medium heat.

When the moisture evaporates, add balsamic vinegar, salt and cane sugar. Stirring, cook the onion until ready and evenly caramelized. In a frying pan, mix it with walnuts and put to a separate bowl.

Boil the linguine in salted water until al dente (see cooking time on the package) and drain the water.

In a separate bowl for egg sauce, mix thoroughly the eggs, grated cheese, pepper and salt.

The ready linguine mix with egg sauce in a saucepan, stirring constantly over low heat, bring to a thickening. The sauce will give the dish the desired creamy contrast with crispy walnuts.

Serve linguine, garnished with caramelized onions and nuts and sprinkled with ground black pepper. Bon appetit!