This extra-creamy cacio e uova is a delightful twist on a traditional Neapolitan pasta dish, featuring a velvety sauce made with eggs, Pecorino Romano, and Parmesan. What sets this dish apart is the finely grated hard-boiled egg on top, which adds a delicate and fluffy texture that complements the rich sauce.
Perfect for a cozy dinner at home, this pasta is quick to prepare yet feels indulgent and satisfying. The combination of creamy cheese, fresh parsley, and a hint of lemon zest brings a bright contrast to the buttery sauce, making it a versatile meal for any occasion.
Full Recipe:
- 2 large eggs and 1 large egg yolk, plus 2 more whole eggs for hard-boiling
- 1/2 cup finely grated Pecorino Romano
- 1/2 cup plus 2 tablespoons finely grated Parmesan
- Kosher salt and freshly ground black pepper
- 10 ounces rigatoni
- 3 tablespoons unsalted butter
- 1/4 cup panko breadcrumbs
- 1/4 cup parsley leaves, finely chopped
- 1 teaspoon finely grated lemon zest
- 3 cloves garlic, thinly sliced
Directions:
- Whisk 2 large eggs with the yolk, Pecorino Romano, 1/2 cup Parmesan, 1 tablespoon water, salt, and pepper in a large bowl. Set aside.
- Boil a pot of salted water. Hard-boil the other 2 eggs for 10 minutes. Transfer to ice water, peel, and set aside.
- Cook rigatoni until al dente, reserving 1/2 cup of the pasta water. Drain and set aside.
- Toast panko in 1 tablespoon butter in a skillet until golden brown, then mix with parsley, lemon zest, and 2 tablespoons Parmesan. Set aside.
- In the same skillet, melt 2 tablespoons butter. Sauté garlic until fragrant, then add the pasta. Stir in 1/4 cup pasta water and the egg-cheese mixture. Stir continuously until the sauce thickens slightly and coats the pasta.
- Serve topped with toasted panko and finely grated hard-boiled egg.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 620 kcal | Servings: 4 servings
Extra-Creamy Cacio e Uova with Grated Egg: A Rich and Creamy Twist on Classic Italian Pasta
When it comes to Italian cuisine, simplicity often leads to the most satisfying dishes. The Extra-Creamy Cacio e Uova with Grated Egg is a testament to this, showcasing the delicate balance of simple ingredients to create a rich, indulgent pasta dish. Originating from Naples, “Cacio e Uova” translates to “cheese and eggs,” and it is a beloved staple in Neapolitan kitchens. This variation on the traditional dish adds a luxurious touch with its creamy sauce, enhanced by a unique topping of grated hard-boiled egg.
In the heart of Italian cooking, pasta has always served as a canvas for creative flavor combinations. This dish, though not as widely known as the iconic “Cacio e Pepe” or “Carbonara,” stands out as an exemplary comfort meal that is quick and easy to prepare while delivering sophisticated flavors.
Why This Dish is Special
- Rich and Creamy Texture: The main allure of this dish lies in its silky, creamy sauce made from eggs, cheese, and starchy pasta water. It coats the rigatoni beautifully, creating a smooth, rich mouthfeel that complements the al dente pasta. The use of Pecorino Romano and Parmesan cheese gives the sauce depth and complexity, without overwhelming the simplicity of the dish.
- A Vegetarian Take on a Classic: While Cacio e Uova traditionally incorporates lard or meat-based elements like guanciale or pancetta, this recipe opts for a vegetarian approach. The absence of meat doesn’t diminish the flavor; instead, it allows the eggs and cheese to shine through. Butter is used instead of lard, adding a smooth, velvety richness to the sauce, making it a pantry-friendly and versatile dish for vegetarians.
- Unique Grated Egg Topping: One of the most distinctive elements of this recipe is the grated hard-boiled egg that serves as a garnish. This technique adds a surprising twist, providing a light, fluffy texture that contrasts with the richness of the sauce. The egg topping not only elevates the dish aesthetically but also brings out more layers of flavor, enhancing the overall eggy essence of the recipe.
- Perfect for Busy Weeknights: Despite its elegant appearance and rich flavor, this dish comes together in just 40 minutes. The steps are straightforward, and the ingredients are simple and likely already in your kitchen. This makes it an ideal recipe for a busy weeknight dinner when you want something comforting yet quick and easy to prepare.
- Panko for Texture: Another delightful addition to the recipe is the use of toasted panko breadcrumbs. By incorporating crispy panko, sautéed with garlic, parsley, and lemon zest, the dish gains a crunchy, refreshing element that adds contrast to the creamy pasta. This extra layer of texture transforms the dish from a simple cheese and egg pasta into something truly extraordinary.
- Subtle Lemon Zest: The grated lemon zest brings a bright, zesty flavor that cuts through the richness of the sauce. It’s a clever addition that lightens the dish just enough without overpowering the other ingredients. The lemon zest complements the cheese and butter, enhancing the overall balance of flavors and making the pasta taste fresh and light despite its richness.
The Tradition of Cacio e Uova
Cacio e Uova is a classic example of cucina povera, or “peasant cuisine,” where humble ingredients are transformed into hearty and satisfying meals. The Neapolitan version of this dish is often made with short, tubular pasta like rigatoni, allowing the sauce to cling perfectly to every bite. Historically, families would use ingredients like lard and leftover cheese to create a creamy sauce, often when meat was scarce or too expensive.
While similar in concept to the famous Roman Carbonara, which uses guanciale (cured pork jowl) for its salty, savory component, Cacio e Uova relies on just cheese and eggs for its flavor. This vegetarian variant makes it accessible to a wider range of diets without sacrificing any of the richness that comes from the combination of eggs, cheese, and pasta water.
Modern Adaptations
Though the core of this dish remains true to its origins, the recipe can be easily adapted to suit modern tastes and dietary preferences:
- Gluten-Free Adaptations: This recipe can easily be made gluten-free by substituting the rigatoni with a gluten-free pasta variety. The sauce and the topping ingredients are naturally gluten-free, so you won’t lose any flavor or texture in the process.
- Adding Vegetables: For those looking to add a bit of extra nutrition to the dish, vegetables like sautéed spinach, kale, or even roasted zucchini can be stirred into the pasta. These vegetables pair beautifully with the creamy sauce and add a pop of color and freshness to the meal.
- Make it Vegan: While the essence of this dish relies heavily on cheese and eggs, a vegan version can still be made by using vegan cheese alternatives, vegan butter, and plant-based egg substitutes. Though it may alter the flavor profile slightly, the creamy and comforting nature of the dish can still be preserved.
- Spicing it Up: For those who enjoy a bit of heat in their meals, adding red pepper flakes or a pinch of cayenne can give the dish a spicy kick. The heat pairs well with the creaminess of the sauce, creating an exciting contrast.
Pairing Suggestions
This rich pasta dish pairs well with light sides and beverages that help to balance the creaminess of the sauce:
- Salads: A simple arugula salad with a lemon vinaigrette is the perfect side dish to this pasta. The peppery bite of the arugula and the tartness of the lemon complements the rich, creamy flavors of the cacio e uova.
- White Wine: A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc pairs beautifully with this dish. The acidity of the wine cuts through the richness of the sauce, creating a harmonious balance of flavors.
- Crusty Bread: Serve the pasta with a side of warm, crusty Italian bread for dipping into the extra sauce. This is a traditional way to enjoy pasta dishes in Italy, allowing you to savor every last bit of the sauce.
The Beauty of Simplicity
There is something incredibly satisfying about turning a few simple ingredients into a luxurious meal. The combination of eggs, cheese, and pasta water is magical in its ability to create a sauce that is both rich and delicate. The grated egg topping adds an unexpected yet welcome twist, while the toasted panko provides just the right amount of crunch. Each bite offers a perfect blend of creamy, salty, and savory flavors.
What makes this dish truly special is its versatility. It can be dressed up for a dinner party or enjoyed as a cozy weeknight meal. The ingredients are pantry staples, yet the result is anything but ordinary. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is accessible, forgiving, and guaranteed to impress.
Conclusion
In a world where many pasta dishes rely on heavy cream or extravagant ingredients, the Extra-Creamy Cacio e Uova with Grated Egg stands out as a reminder that the best meals are often the simplest. With just a handful of ingredients, you can create a dish that is not only rich in flavor but also in tradition. It’s a perfect example of how Italian cuisine excels at turning humble ingredients into culinary masterpieces. Whether you’re looking for a quick dinner option or a show-stopping meal for guests, this dish will not disappoint. The delicate balance of flavors, textures, and the satisfying richness of the creamy sauce will leave you coming back for more.