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Pasta Cacio e Uova

Course Main Course, Side Dish

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.