Extra-Creamy Cacio e Uova with Grated Egg
Cacio e uova is a Neapolitan classic that transforms humble pantry ingredients into an indulgent, creamy pasta. With rich Pecorino Romano, buttery breadcrumbs, and freshly grated egg, this dish brings comforting flavors and textures to every bite.
This vegetarian recipe takes inspiration from carbonara but swaps guanciale for a lighter, yet equally satisfying, twist. The addition of zesty lemon and parsley elevates the flavor, giving each forkful a balance of brightness and richness.
For an extra layer of texture and visual appeal, finely grated hard-boiled egg tops the dish, adding a fluffy, delicate finish. This is pasta perfection—simple yet sophisticated, and irresistibly creamy.
Extra-Creamy Cacio e Uova with Grated Egg: Key Ingredients
Rigatoni – This short, tubular pasta is ideal for capturing every drop of the creamy sauce, ensuring a perfectly balanced bite with each forkful.
Pecorino Romano – Finely grated to bring a salty, sharp depth, this Italian cheese is the heart of the sauce, enriching the dish with robust flavor.
Parmesan – Adds a hint of nuttiness and blends seamlessly with Pecorino, elevating the creaminess of the sauce and creating a delightful complexity.
Eggs – Whisked with cheese for a smooth, luscious sauce and grated over the top for a delicate, airy finish.
Butter – Adds richness to the base, enhancing the sauce’s silky texture and adding a warm, savory note.
Panko Breadcrumbs – Lightly toasted and golden, these breadcrumbs provide a satisfying crunch and contrast to the creamy pasta.
Parsley & Lemon Zest – Chopped fresh parsley and lemon zest offer brightness, balancing the dish with herbal and citrusy hints.
Garlic – Infused into the butter, it adds a gentle depth and fragrant aroma that complements the cheese and eggs without overpowering.
Recipe Tips for Extra-Creamy Cacio e Uova with Grated Egg
- Achieving the Perfect Creamy Texture
When preparing the egg and cheese mixture, whisk it until smooth to ensure even incorporation. As you combine the mixture with the pasta, keep the heat low and stir constantly to prevent the eggs from scrambling. This gentle cooking method creates a silky sauce that clings to the pasta without curdling. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time until it reaches the desired creaminess. - Timing the Breadcrumbs for Optimal Crunch
The toasted panko breadcrumb topping adds a satisfying crunch, but it’s essential to prepare it at the right moment. Toast the breadcrumbs until golden brown, then mix in the parsley, Parmesan, and lemon zest. Keep them aside until ready to serve. Sprinkling them on just before plating preserves their crispiness, preventing them from absorbing moisture and losing texture in the creamy sauce. - Using Freshly Grated Hard-Boiled Eggs
Finely grated hard-boiled eggs add an airy, fluffy layer to the dish. Grate them using a microplane or fine grater right before serving to maintain their delicate texture. This final touch enhances the egg flavor and provides a unique, almost cloud-like appearance atop the pasta.
What to Serve with Extra-Creamy Cacio e Uova with Grated Egg
- Simple Arugula Salad with Lemon Dressing
A fresh arugula salad dressed with lemon vinaigrette balances the richness of the pasta. The peppery greens and tangy dressing refresh the palate, while the citrus complements the lemon zest in the dish, making each bite of the pasta even more satisfying. - Roasted Asparagus with Garlic and Parmesan
Lightly roasted asparagus with a hint of garlic and a sprinkle of Parmesan provides a deliciously earthy side that pairs well with the creamy pasta. The asparagus’s crispness and garlicky undertone enhance the pasta’s cheesy, buttery flavors without overwhelming it. - Crusty Italian Bread
A warm, crusty loaf of Italian bread is perfect for soaking up every bit of the creamy sauce left on the plate. Serve slices alongside the pasta, allowing guests to fully enjoy the richness of the dish and add a delightful contrast of textures.
FAQ for Extra-Creamy Cacio e Uova with Grated Egg
1. Can I substitute Pecorino Romano with another cheese?
Yes, you can substitute Pecorino Romano with Parmesan or Grana Padano. However, Pecorino adds a unique tangy sharpness, so using other cheeses will create a slightly different flavor profile.
2. What pasta shape works best with this recipe?
Short, tubular pastas like rigatoni or penne work well, as they capture the creamy sauce and toppings perfectly. However, feel free to experiment with other shapes like fusilli or even spaghetti for a twist.
3. How can I make this dish gluten-free?
Simply swap regular pasta with gluten-free pasta and replace panko breadcrumbs with gluten-free panko or crushed rice crackers. The flavors will remain just as rich and satisfying.
4. How can I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days. To reheat, gently warm the pasta in a skillet over low heat with a splash of water to restore creaminess. Avoid microwaving, as it may cause the sauce to separate.
Extra-Creamy Cacio e Uova with Grated Egg
Ingredients
- 10 ounces rigatoni
- 2 large eggs plus 1 egg yolk for sauce, and 2 additional eggs (for hard-boiling)
- 1/2 cup finely grated Pecorino Romano cheese
- 1/2 cup plus 2 tablespoons finely grated Parmesan cheese
- 3 tablespoons unsalted butter
- 1/4 cup panko breadcrumbs
- 1/4 cup lightly packed parsley finely chopped (approximately 2 tablespoons)
- 1 teaspoon finely grated lemon zest
- 3 cloves garlic thinly sliced
- Kosher salt and freshly ground black pepper
Instructions
- In a large mixing bowl, whisk together 2 eggs, 1 egg yolk, Pecorino Romano, 1/2 cup Parmesan, 1 tablespoon water, 1/2 teaspoon kosher salt, and freshly ground black pepper until smooth and cohesive. Set this egg-cheese mixture aside.
- Fill a large pot with water and bring it to a boil over medium-high heat. Generously salt the water. Meanwhile, prepare a medium bowl of ice water. Once the pot of water is boiling, carefully lower the additional 2 eggs into the pot with a slotted spoon or tongs. Boil these eggs until hard-boiled, around 10 minutes, then transfer to the ice water to cool. After they have cooled, peel and reserve for later.
- Add the rigatoni to the same pot of boiling water, cooking until al dente per package instructions. Reserve 1/2 cup of the pasta cooking water, drain the pasta, and set it aside.
- In a large nonstick skillet, melt 1 tablespoon of butter over medium heat. Add the panko breadcrumbs, stirring frequently, and toast until golden brown, approximately 5 minutes. Add parsley, lemon zest, and the remaining 2 tablespoons of Parmesan. Stir to combine, then transfer the mixture to a small bowl and set aside.
- Wipe the skillet clean and return it to the stove over medium-high heat. Melt the remaining 2 tablespoons of butter, then add the sliced garlic. Cook, stirring occasionally, until garlic is softened and fragrant, about 1-2 minutes.
- Add the drained rigatoni to the skillet, tossing to coat in the butter and garlic mixture. Reduce the heat to medium-low. Pour in 1/4 cup of the reserved pasta water and add the egg-cheese mixture, stirring constantly with a rubber spatula to prevent scrambling. Continue cooking and stirring for 2-4 minutes, allowing the sauce to become smooth and creamy. Add more pasta water as needed to reach the desired consistency. Adjust salt and pepper to taste.
- Serve by spooning the pasta into four bowls, topping each with the toasted panko mixture. Using a fine grater, grate the hard-boiled eggs over the pasta to create a delicate, airy topping. Enjoy immediately.
