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Pasta cacio e ova – Pasta with cheese and eggs

Pasta cacio e ova – Pasta with cheese and eggs

You might think pasta with cheese and eggs is simply a carbonara, but it doesn’t have to be true, let me tell you! Carbonara has a strict identity as I already explained in my recipe, and it  requires always the same four ingredients. I am pretty flexible when it’s possible to be – so Italian from my part to say that, I realize that – but I am very careful when it comes to such famous recipes with a very precise identity! Now, even if the recipe I am presenting today can look the same, it is not exactly the case.

To start with, I chose to prepare this recipe because I bought fresh eggs from my colleague at work 🙂 He has four chickens in his garden and since he has plenty of eggs from them he gives us what he can’t consume. I was very happy to come back home with  six fresh eggs in my bag and I was wondering what to do other than a giant frittata, and I thought that I really like eggs in pasta! Carbonara was not an option as I buy my guanciale only on friday when I have time to go the market, so I remembered that once I had eaten at some friends’ house when I was still a student a very simple dish : pasta cacio e ova, aka pasta with eggs and cheese. Everybody knows that when you are a student, having money is not an option, so you gotta keep things easy, and I learnt many beautiful recipes in that period!

pasta with cheese and eggs

This is also a recipe with peasant origins, typical of Campania, and a very good one! Especially, this pasta with cheese and eggs allows you to bring on the table a tasty meal with very few ingredients, and with such a quick preparation you’ll be amazed. Traditionally, the pasta shape that we should use is tubetti, but here I couldn’t find them so I used ditalini, which was the most similar shape available. You see, sometimes being flexible is the only choice 🙂 Today I am very lucky with my fresh eggs, and I am ready to mix them with two of my favorite kinds of cheese : Pecorino and Parmigiano! On my terrace parsley grows , and I take two or three sprigs that I have to add to the mixture, chopped. Freshly ground pepper completes the picture. I would invite you to sit with me and taste it , because I am sure you would love it, but the only thing I can do is sharing the recipe and hoping you will try it !

Let’s start!

Pasta with cheese and eggs recipe

pasta with cheese and eggs

Ingredients (for two people)

7 oz (200 gr.) pasta
2 eggs
2 tbsp butter or lard
1/3 cup (35 gr.) parmigiano reggiano
1/3 cup (35 gr). pecorino romano
2 or 3 sprigs parsley, chopped
Salt and black pepper, to taste

 

Method

 

In a large pot, bring abundant and generously salted water  to a boil. I usually put 1 tbsp kosher salt.
Add the tubetti or ditalini and cook until al dente (tender yet firm). Drain it, but remember to reserve some of the starchy water, as you might need it.

In a bowl, beat the eggs with the pecorino and parmigiano, pepper, salt and the chopped parsley,  stirring to prevent lumps.

pasta with cheese and eggs

When pasta is almost ready, start heating the butter or lard in a large non-stick frying pan over medium- low heat. Drain the pasta and transfer it into the pan, stirring well to the pasta gets well coated.  At this point, over minimum heat (if you have a gas stove, if not, just take off heat) pour the egg and cheese mixture on the pasta and stir well to amalgamate.

pasta with cheese and eggs

Transfer into serving plates and if you like add one sprinkle of pepper and or Pecorino/Parmigiano!

Pasta with cheese and eggs - cacio e ova

2018-02-01
: 2
: 10 min
: 15 min
: 25 min
: easy

By:

Ingredients
  • 7 oz (200 gr.) pasta
  • 2 eggs
  • 2 tbsp butter or lard
  • 1/3 cup (35 gr.) parmigiano reggiano
  • 1/3 cup (35 gr). pecorino romano
  • 2 or 3 sprigs parsley, chopped
  • Salt and black pepper, to tast
Directions
  • Step 1 In a large pot, bring abundant and generously salted water to a boil. I usually put 1 tbsp kosher salt.
  • Step 2 Add the tubetti or ditalini and cook until al dente (tender yet firm).
  • Step 3 Drain it, but remember to reserve some of the starchy water, as you might need it.
  • Step 4 In a bowl, beat the eggs with the pecorino and parmigiano, pepper, salt and the chopped parsley,  stirring to prevent lumps.
  • Step 5 When pasta is almost ready, start heating the butter or lard in a large non-stick frying pan over medium- low heat.
  • Step 6 Drain the pasta and transfer it into the pan, stirring well to the pasta gets well coated with it.
  • Step 7 At this point, over minimum heat (if you have a gas stove, if not, just take off heat) pour the egg and cheese mixture on the pasta and stir well to amalgamate.
  • Step 8 Transfer into serving plates and if you like add one sprinkle of pepper and or pecorino/parmigiano!


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