Neapolitan Pasta with Eggs and Cheese Recipe
This simple Neapolitan pasta dish gets its rich, creamy texture from free-range eggs and pecorino cheese. Mario Matassa shares his recipe.
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Cooking tools:
- Pepper mill
- Kitchen scale
- Grater
- Stove
- Pot
- Skillet
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Serving bowl
- Plate
Ingredients
- 360g mezze maniche (or other tubular-shaped dried pasta)
- 4 tbsp extra-virgin olive oil
- 2 garlic cloves, peeled and crushed
- 2 large free-range eggs (plus 1 egg yolk)
- 100g freshly grated pecorino cheese
- salt
- pepper
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