Cacio E Uova

• portions: 2-4
• temps actif: 30 mins
• temps total: 30 mins

Ingrédients

•2/3 Box of Tubetti or Ditalini

•6 Whole Eggs

•2 Clove Garlic, Smashed

•30 g Flat Leaf Parsley, Chopped

•100 g or 120g Pecorino Romano, Grated

•100 g or 120g Parmigiano Reggiano, Grated

•108 g of Breadcrumbs

•Zest of1/2 of a Lemon

•112 g of Unsalted Butter

•Salt and Black Pepper to taste

•For Scaling Purposes, use the ratio of 6 eggs per person to 226 g of Cheese

Instructions

1. You’ll need a pot to cook the pasta in and a large heat-proof bowl that will sit on top of the pot to make a double boiler. If you’re cooking for 1-2 like this recipe calls for then you can use a smaller pot. Fill the pot with water just to the point where it won’t touch the bottom of the bowl. Bring to a simmer and add maybe a little less salt than you usually would. Pecorino is very salty so overselling the water can lead to it being too salty when the dish comes together.

2. Directly to the bowl, crack 3 eggs, 2/3’s of the pecorino and 2/3’s of the parmigiana, fresh cracked black pepper, and a touch of salt. Blend the leftover cheese together and save it for garnishing the finished dish. Whisk together until creamy.

3. In a small pan, melt the butter and add the smashed garlic and cook on medium-high heat until the garlic browns and the butter also browns. Once the butter is browned, but not burnt, discard the garlic, reserve half of the butter in a small glass bowl and then keep the remaining butter in the pan, return to the heat and add the breadcrumbs. Toast the breadcrumbs in the butter until golden brown, then add 1/3 of the chopped parsley. Once the parsley turns dark green and the breadcrumbs are browned, remove from the pan immediately and let dry on a paper towel.

4. Add the pasta to the water and then add the bowl of eggs on top and begin to whisk the eggs, 30 seconds on the heat, 30 seconds off. Repeat this until the cheese gently melts and the eggs smooth out and become even creamier and more like a sauce, whisk in the melted infused butter, and then set aside until the pasta is perfectly al dente. Just taste the pasta repeatedly in the last minute or two and once it's perfect, strain out the pasta, transferring some of the pasta water along with it into the egg mixture. Add the parsley and stir the pasta and the sauce together to marry them to each other. The pasta starch will thicken the sauce even further. We are looking for a creamy risotto-like consistency. If it's too tight, add a little bit more pasta water. If it's too loose, add some more cheese. Then you’re ready to plate.

5. Spoon into a shallow bowl, top with breadcrumbs, the cheese, a little more parsley, and lemon zest.