Mince the garlic cloves.

Slice the onions into thin crescents.

Finely chop the fresh parsley.

Tear the fresh basil into small pieces.

Brown the minced garlic in olive oil over medium heat.

Add the sliced onions to the pan and gently saute until they are crunchy and brown.

When the onions are almost done, add the chopped parsley and saute until limp.

Cook the spaghetti or linguine in boiling, salted water until al dente, according to package directions.

While the pasta is cooking, beat the eggs in a bowl.

Add the grated parmesan cheese and torn basil to the beaten eggs and mix well.

Drain the cooked pasta, reserving about 1/2 cup of the pasta water.

Place the drained pasta in a large serving bowl.

Immediately pour the egg mixture over the hot pasta and toss quickly to coat, using a little pasta water if needed to create a creamy sauce.

Add the onion and parsley mixture to the pasta and mix well to combine.

Sprinkle with fresh ground pepper.

Top with additional parsley, basil, and Parmesan cheese before serving.