Pasta Cacio e Uova (Pasta with Cheese and Eggs)
In cacio e uova, a touch of heat transforms simple ingredients into the silkiest sauce.
Keywords
- Main Courses
- Italian
- Europe
- Cheese
- Eggs
- Eggs & Dairy
- Grains
- Rice & Beans
- Vegetarian
- Weeknight
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Cooking tools:
- Skillet
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Fork
- Whisk
- Cutting board
- Chef's knife
- Garlic press
- Slotted spoon
- Tongs
- Serving bowl
- Plate
Ingredients
- 3 tablespoons lard or extra-virgin olive oil
- 2 garlic cloves, lightly crushed and peeled
- 2 large eggs
- 1 ounce Parmesan cheese, grated (½ cup)
- 1 ounce Pecorino Romano cheese, grated (½ cup)
- 2 tablespoons minced fresh parsley
- ¼ teaspoon table salt, plus salt for cooking pasta
- ¼ teaspoon pepper
- 8 ounces (1½ cups) tubetti
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