Pasta cacio e ova

Here’s the traditional Italian recipe for pasta cacio e ova, which is a simpler variant of pasta cacio e pepe with the addition of eggs to create a creamy sauce.

Ingredients

• 320 g of pasta (spaghetti or bucatini are ideal)
• 4 egg yolks
• 100 g of grated Pecorino Romano (or more to taste)
• Black pepper to taste
• Salt to taste
• (Optional) Cubed guanciale, about 150 g, to add flavor

Preparation

1. Bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions.
2. Meanwhile, in a large bowl whisk together the egg yolks, grated Pecorino, and a generous amount of black pepper. If you wish to add guanciale, fry it in a pan until it becomes crispy and set aside.
3. When the pasta is ready, reserve a cup of the cooking water and drain the pasta.
4. Add the hot pasta to the bowl with the egg yolk and Pecorino mixture and stir vigorously, adding the cooking water little by little until a creamy sauce that binds well with the pasta is obtained.
5. If you have chosen to use guanciale, incorporate it into the pasta.
6. Serve immediately with additional Pecorino and pepper to taste.

The secret of this recipe lies in using the hot cooking water to create an emulsion between the cheese and egg yolks, which will result in a velvety and enveloping sauce. Moreover, by adding guanciale you will obtain a more intense flavor and a pleasant crispness.

Enjoy your meal!