Cacio e uova, which translates to “cheese and eggs” in Italian, is a traditional Neapolitan dish made with short, tubular pasta and a thick, creamy sauce. The sauce, like carbonara, contains finely grated cheese, eggs, and starchy pasta water but does not include meaty guanciale or pancetta. While lard is often used in cacio e uova, we substituted butter, resulting in a pantry-friendly vegetarian recipe that can be prepared in minutes.
Ingredients:
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- 2 large eggs and 1 large egg yolk, plus 2 more whole eggs for hard-boiling
- 1/2 cup finely grated Pecorino Romano
- 1/2 cup plus 2 tablespoons finely grated Parmesan
- Kosher salt and freshly ground black pepper
- 10 ounces rigatoni
- 3 tablespoons unsalted butter
- 1/4 cup panko
- 1/4 cup lightly packed parsley leaves, finely chopped (about 2 tablespoons chopped)
- 1 teaspoon finely grated lemon zest
- 3 cloves garlic, thinly sliced
Instructions:
Step No.01
In a large bowl, whisk together 2 eggs, the yolk, Pecorino Romano, 1/2 cup Parmesan, 1 tablespoon water, 1/2 teaspoon salt, and several grinds of black pepper until smooth and well blended; put aside.
Step No.02
Bring a large saucepan of water to a boil over medium-high heat. Season generously with salt. Fill a medium basin with ice water and set it aside. Once the water is boiling, use a slotted spoon or tongs to gently lower the remaining two whole eggs into the kettle and cook for about 10 minutes, or until hard-boiled (the whites and yolks are firm). With a slotted spoon, transfer the eggs to the ice water while the pot’s water continues to boil. Allow the eggs to cool completely, then peel and set aside.
Step No.03
Cook the rigatoni in boiling water until al dente, according to package recommendations. Reserve 1/2 cup of the pasta boiling water, then drain the rigatoni thoroughly and set aside.
Step No.04
Meanwhile, melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Cook the panko, tossing regularly, until golden brown and toasted, about 5 minutes. Stir in the parsley, lemon zest, and remaining 2 tablespoons Parmesan until incorporated. Transfer to a small bowl and set aside.
Step No.05
Wipe out the skillet and add the remaining 2 tablespoons of butter. Melt over medium-high heat, then add the garlic and cook, stirring periodically, until soft and fragrant, about 1 to 2 minutes. Toss the pasta with a rubber spatula until well combined. Reduce the heat to medium-low. Add 1/4 cup of the reserved pasta water and the egg-cheese mixture. Cook, stirring constantly and scraping the bottom and sides of the skillet, until the cheese is melted and the sauce is smooth and slightly thickened, enough to coat the pasta beautifully, 2 to 4 minutes.Turn the pasta regularly and scrape the skillet with a rubber spatula to ensure the sauce cooks evenly and the eggs don’t scramble. If the sauce is too thick, add 2 teaspoons of pasta water at a time to alter the consistency. Taste and season with salt and pepper. Spoon into four shallow dishes, then evenly distribute the toasted panko. Finely grate the hard-boiled eggs over the pasta using a rasp grater.
Full Recipes:https://www.foodnetwork.com/recipes/food-network-kitchen/extra-creamy-cacio-e-uova-with-grated-egg-12646498