The Other Carbonara – Cacio e Uova!

Cacio e uova (cheese and eggs) is a rustic, comforting pasta dish from Southern Italy that brings together the richness of eggs and the sharp, salty flavor of Pecorino Romano cheese. Similar to carbonara but simpler in execution, this recipe skips the pancetta and focuses on the creamy, cheesy sauce created by whisking eggs and cheese together—then tossing them with hot pasta to form a silky coating. Another beautiful example of how a few humble ingredients can come together to create something deeply satisfying. Simple is always best!

RECIPE LINK
https://www.foodlovescompany.ca/post/cacio-e-uova-cheese-and-egg-pasta

WEBSITE
https://www.foodlovescompany.ca/

Until next time, ciao!
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Now, if you love pasta carbonada from Rome, then you’re going to like this dish from Napoli. [Music] First things first. Now, I know I may have opened up the doors of debate and controversy by comparing a Roman pasta dish with a Napolitano one, but that’s what the comment section is for. So, go nuts. You know, it’s hard to find and confirm an origin of a recipe, especially with Italian cuisine. But just know, whatever the origin, and whoever made it first, the dish is delicious. Now, we’re going to start with two garlic cloves that you’re going to smash with the side of your knife to slightly crack the clove open. Next up is fresh parsley that you’re going to finely chop. Now, this step is optional, but it adds a little bit of freshness to counterbalance the richness of the sauce. And I know when I started to chop this up that my daughter was going to shy away from eating this dish because there’s green stuff on it. You know, you take it day by day because I can serve this dish to her the next day and that green stuff wouldn’t be a problem. Now for the eggs, I’m going with two whole eggs and then two egg yolks. But like a lot of other carbonada recipes, you can go all yolk if you like. And then you’re just going to season with salt and lots of freshly ground pepper and give a mix. Next up is the cheese. You can go all pecorino romano like traditional carbonada calls for, but I like a 50/50 blend of pecorino and parmesano reaniano. Finally, grate 200 g or a little bit over into the eggs and then mix to combine creating a paste. [Music] Now it’s time to start cooking. In a pan on low to medium heat, add a generous amount of lard, which is pork fat. This is what is used traditionally in this recipe, but a mixture of butter and extra-virgin olive oil is a great substitution. And then you’re going to add the garlic and let it just infuse into the lard. While that goes, let’s make the pasta. Salt a large pot of boiling water and add your pasta. preferably a short pasta uh for this recipe. I’m using tubeti and then cook just before al dente as we will finish cooking it in the sauce. Remove the garlic once it starts to brown and then grab a ladle of pasta water and add it to the egg and cheese mixture just to temper the eggs a bit and to help give us a creamy and luxurious sauce. Mix quickly though and fast so that the egg doesn’t start to scramble. Now you’re going to add your pasta to the pan along with a ladle of pasta water. And now it’s time for lamonte cura. Mixing and tossing, marrying the pasta to the sauce. Once the lard has mixed in with the pasta, we’re going to turn off the heat and just wait a couple minutes and then add the egg mixture. Mixing and tossing. Make sure to work fast here so that the egg doesn’t scramble on you. Keep mixing and tossing until the sauce is creamy and luxurious. If it’s too thick, add a bit more pasta water. And if it’s too thin, add more cheese. [Music] Once done, add the parsley if using. Mix and toss and then plate it up. Garnish with more parsley if you like, freshly ground pepper and more cheese, of course, and bring it to the table. [Music] This is delicious. I love it. Now, like I said, if you don’t have lard, butter and olive oil, a mixture of the two will be a great substitute. I hope you give this recipe a go. And as always, the full recipe is in the link in the description below. Please like and comment. Don’t forget to hit that subscribe button. Until next time, ciao. [Music]