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

Name: Pasta Cacio e Uova (Neapolitan Pasta With Eggs and Cheese) Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
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)

Prep 5m

Cook 30m

Total 35m

This Neapolitan Pasta with Eggs and Cheese recipe combines simple ingredients like eggs, Pecorino Romano, Parmigiano-Reggiano, and black pepper to create a rich and delicious dish. Combined with small tubular pasta and fresh parsley, it’s a quick and easy meal that's perfect for any night of the week.