Cacio e Uova Pasta
Cacio e Uova Pasta is a delightful Italian dish that combines the creaminess of eggs with the sharpness of Pecorino Romano cheese, creating a rich sauce that clings to every strand of spaghetti or bucatini. Quick and easy to prepare, this comforting recipe is perfect for any occasion, from cozy family dinners to entertaining friends. With just a few simple ingredients, you can achieve restaurant-quality flavors right at home. Get ready to impress your guests and satisfy your taste buds with this unforgettable pasta dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
- 200g spaghetti or bucatini
- 2 large fresh eggs
- 100g Pecorino Romano cheese, grated
- 1 tsp freshly cracked black pepper
- Salt, to taste
Instructions
- 1. Cook the pasta: Boil salted water in a large pot. Add spaghetti or bucatini and cook until al dente according to package instructions.
- 2. Prepare the sauce: While pasta cooks, whisk eggs and grated Pecorino Romano cheese in a bowl until combined. Set aside.
- 3. Toss it all together: Reserve some pasta cooking water before draining the pasta. Quickly add hot pasta to the egg mixture while still hot to create a creamy sauce.
- 4. Add seasoning: Stir quickly, adding reserved cooking water gradually until desired creaminess is achieved. Season generously with freshly cracked black pepper.
- 5. Serve warm: Plate immediately while warm, garnishing with extra cheese and black pepper if desired.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 570
- Sugar: 1g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 230mg
Keywords: Customize your Cacio e Uova Pasta by adding sautéed vegetables like spinach or mushrooms for added nutrition. For extra flavor, consider mixing in red pepper flakes or experimenting with different cheeses such as Parmesan or Grana Padano.