Name: Spaghettoni Cacio e Pepe with Eggs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) spaghettoni; 7 egg yolks; 1/2 cup (35 g) fresh Pecorino cheese, finely grated; 1/2 cup (35 g) fresh Parmesan cheese, finely grated, plus more for serving; 2 tbsp unsalted butter; 2 tbsp flat-leaf parsley, finely chopped; 1 lemon, zest finely grated

Ingredients

- 3/4 lb (340 g) spaghettoni
- 7 egg yolks
- 1/2 cup (35 g) fresh Pecorino cheese, finely grated
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated, plus more for serving
- 2 tbsp unsalted butter
- 2 tbsp flat-leaf parsley, finely chopped
- 1 lemon, zest finely grated

Preparation

- In a pot of salted boiling water, cook the pasta until very al dente. Set aside 1 1/2 cups (375 ml) of the cooking water. Drain the pasta.
- In a bowl, whisk together 3 of the egg yolks with the cheeses. Generously season with salt and pepper. Gradually whisk in ¾ cup (180 ml) of the reserved pasta cooking water.
- In the same pot over medium-low heat, melt the butter. Pour in the egg mixture, whisking constantly, and cook until the sauce begins to thicken and becomes smooth, about 2 minutes. Add the parsley, lemon zest and pasta. Mix well to coat the noodles with the sauce. Stir continuously to prevent the eggs from coagulating. Add more pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Divide the pasta among four plates. If desired, form a little nest in the centre of the pasta and fill with an egg yolk. Sprinkle with more Parmesan and season with pepper. Serve immediately.

Spaghettoni Cacio e Pepe with Eggs

Categories

Ingredients

Preparation

Personal Note