Cacio e Uova (cheese and egg pasta)

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!

CACIO E UOVA (CHEESE AND EGG PASTA)

Recipe by Mark Calaminici | Food Loves Company

Serves 4

Ingredients

80-100g lard (pork fat) sub: butter & extra virgin olive oil 

2 garlic cloves, smashed

4 eggs, 2 whole and 2 yolks

Salt, to taste

Freshly cracked pepper, to taste (generous amount)

100g Pecorino Romano, finely grated

100g Parmigiano-Reggiano, finely grates 

Fresh parsley, finely chopped, to taste, optional step

Method

1. In a large pan on medium heat, add lard and garlic cloves. Saute until the garlic has infused the lard and have browned. You can cook the pasta during this step.

2. Cook the pasta, preferably a short pasta according to tradition in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.

3. In a large bowl add eggs, salt, pepper and cheese. Mix to combine. As the pasta is cooking add a ladle of the starchy water to the egg mixture to temper the eggs and help give more of a creamy and luxurious sauce.

4. Once the pasta is ready, add the pasta to the pan along with a ladle of pasta water and continue to cook the pasta in the pan, stirring and tossing. Once the lard has mixed in with the pasta, turn the heat off or remove the pan from the heat and add the egg mixture. You will have to work fast here so the egg doesn’t scramble on you. Mix and toss to form a creamy and luxurious sauce. Add parsley, mix and toss. Serve and eat immediately. Garnish with more parsley, pepper and cheese if you like. Enjoy!