Extra-Creamy Cacio e Uova with Grated Egg
Cacio e uova, which translates to “cheese and eggs,” is a beloved Neapolitan pasta dish that celebrates simplicity and richness. In this vegetarian version, tubular pasta is enveloped in a luxuriously creamy sauce made with eggs, finely grated cheese, and pasta water, a combination reminiscent of carbonara, but without meat. Instead of the traditional lard, butter is used to achieve a pantry-friendly base. The addition of crisp panko breadcrumbs, Parmesan, and parsley creates a delightful contrast of textures, while a touch of lemon zest brightens the dish. Finally, finely grated hard-boiled eggs add a subtle, fluffy finish, enhancing the egg flavor.
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.