Naples Cacio E Uova
Recipe: #38114
January 21, 2022
Categories: Cheese, Parmesan, Eggs, Ditalini, Italian Vegetarian, Vegetarian Dinner, Italian Dinner, more
"Can use penne or other tubular pasta Italians pull out the garlic but I'm not Its eggs and cheese pasta good lent dish If using the cheap cheese you might want to use less I'm sure this was made with better cheese"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (613.7 g)
- Calories 420.9
- Total Fat - 31.2 g
- Saturated Fat - 14.4 g
- Cholesterol - 716.7 mg
- Sodium - 1284.2 mg
- Total Carbohydrate - 2.8 g
- Dietary Fiber - 0.2 g
- Sugars - 0.9 g
- Protein - 30.9 g
- Calcium - 381.4 mg
- Iron - 3.5 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Add pasta to boiling heavily salted water
Step 2
Cook to al dente
Step 3
Save 1/2 cup water for later
Step 4
Drain
Step 5
To pan
Step 6
Add butter and garlic
Step 7
Saute
Step 8
Beat egg and cheese
Step 9
With some of the water
Step 10
Add pasta to butter
Step 11
Toss
Step 12
Add egg mixture
Step 13
Toss and cook adding water as needed to make creamy
Step 14
At very last
Step 15
Season to taste and toss the parsley
Step 16
Cover let rest a coupla minutes
Tips
No special items needed.
0 Reviews
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