Foryoueats: Pasta Cacio e Uova (Neapolitan Pasta With Eggs and Cheese) Recipe

Name: Foryoueats: Pasta Cacio e Uova (Neapolitan Pasta With Eggs and Cheese) Recipe
Total time: 35 min
Ingredients: 2 large eggs (110g), plus 1 large egg yolk (15g); 2 ounces (60g) finely grated Pecorino Romano; 2 ounces (60g) finely grated Parmigiano-Reggiano; 1/4 teaspoon freshly ground black pepper; 2 tablespoons (30g) unsalted butter, extra-virgin olive oil, or lard (see note); 2 medium garlic cloves (10g), lightly crushed; Kosher salt; 12 ounces (340g) dried small tubular pasta such as tubetti, mezze maniche, maccheroncini, or mezzi rigatoni (see note); 1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped (optional)

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This Neapolitan Pasta with Eggs and Cheese recipe combines simple ingredients like eggs, Pecorino Romano, Parmigiano-Reggiano, and black pepper to create a rich

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Ingredients

2 large eggs (110g), plus 1 large egg yolk (15g)
2 ounces (60g) finely grated Pecorino Romano
2 ounces (60g) finely grated Parmigiano-Reggiano
1/4 teaspoon freshly ground black pepper
2 tablespoons (30g) unsalted butter, extra-virgin olive oil, or lard (see note)
2 medium garlic cloves (10g), lightly crushed
Kosher salt
12 ounces (340g) dried small tubular pasta such as tubetti, mezze maniche, maccheroncini, or mezzi rigatoni (see note)
1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped (optional)