Pasta Cacio e Uova
Ingredients
- 2 eggs
- 1 oz Pecorino-Romano cheese, shredded (½ cup)
- 1 oz Parmesan cheese, shredded (½ cup)
- 2 tbsp fresh parsley minced
- ¼ tsp salt
- ¼ tsp pepper
- 3 tbsp garlic flavored olive oil
- 8 oz tubetti pasta or ditalini or elbows
- Additional salt for pasta cooking water.
Instructions
- Whisk eggs until whites are no longer visible.
- Add cheeses, parsley, salt, pepper, and garlic olive oil to eggs. Stir to mix.
- Boil 2 quarts water with 1½ tsp salt. Add pasta. Cook until al dente. RESERVE ½ CUP PASTA WATER. Drain pasta and return to cooking pot.
- Add egg/cheese mixture to hot pasta along with 1 tbsp pasta cooking water. Stir vigorously until cheese is melted and sauce is smooth. Add additional cooking water if needed.
- Serve immediately.
Love this!