GATHER

Pasta Cacio e Uova (Neapolitan Pasta With Eggs and Cheese) Recipe

20210309-Cas-e-Ova-pasta-sasha-marx-11



Pasta cacio e uova, or cas’ e ova in Neapolitan dialect, is a simple Campanian dish that can be most easily summarized as “meatless carbonara.”* Like carbonara, cas’ e ova features a silky, temperature-sensitive sauce made with eggs and a mixture of grated Parmigiano-Reggiano and Pecorino Romano that coats al dente dried pasta. There’s no crispy guanciale in this dish, although the pasta is traditionally tossed with a little garlic-infused pork fat; strutto (lard) is a staple in Neapolitan cooking, but you can easily keep this dish vegetarian by using butter or olive oil. The resulting dish is lighter and brighter than carbonara, while still being rich and satisfying.



Read More at: Serious Eats

Related posts
GATHER

Banan Pezé Snapper Sandwich Recipe

GATHER

Easy Healthy Air Fryer Recipes (Weight Watchers, Under 425 Calories)

GATHER

Toffee Apple Oatmeal Cookies

GATHER

Scoring bread dough