b'WHAT YOU NEED TO DO:Beat the eggs in a mixing bowl and whisk the reserved pasta water into the beaten eggs. Add the Pecorino Romano, stirring well to prevent lumps.Add the hot, drained spaghetti to the skillet and toss for 2 minutes to coat the strands in the garlic-and-onion mixture. Pour the egg-and-cheese mixture into the pasta, whisking quickly until the eggs thickenbut do not scramble them.'