Kacho-e-uova with grated egg

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 594, total fat 26 G., saturated fats 14 G., proteins 30 G., carbohydrates 59 G., fiber 3 G., cholesterol 275 mg, sodium 638 mg, sugar 3 G.

Acio e uova translates from Italian as "cheese and eggs." This Neapolitan dish is traditionally made with short, tubular pasta in a thick, creamy sauce. Like carbonara, the sauce is a combination of finely grated cheese, egg, and the starchy pasta cooking water. However, this dish is completely meat-free, resulting in a vegetarian dish that comes together in minutes. Perfectly toasted breadcrumbs, Parmesan cheese, and finely chopped parsley add texture and flavor to the topping. This advanced version also adds lemon zest for a vibrant flavor and a finely grated hard-boiled egg.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large eggs and 1 large egg yolk + 2 more whole eggs for hard boiling
0.5 tbsp. finely grated pecorino
0.5 cup + 2 tablespoons finely grated Parmesan
280 g rigatoni
3 tablespoons unsalted butter
1/4 cup panko breadcrumbs
1/4 cup parsley leaves (about 2 tablespoons chopped herbs)
1 teaspoon finely grated lemon zest
3 cloves garlic, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rigatoni pasta, Pecorino Romano cheese, Parmesan cheese, lemon zest, eggs

Cooking the dish according to the recipe:

In a large bowl, beat 2 eggs with the yolk, add the pecorino, 1/2 cup Parmesan, 1 tablespoon water, 1/2 teaspoon salt and a few turns of the black peppercorn grinder until smooth; set aside.
In a large saucepan, bring water to a boil over medium-high heat and season generously with salt. Fill a medium bowl with ice water and set aside. Once the water comes to a boil, carefully lower the remaining 2 whole eggs into the pan with a slotted spoon or tongs and cook until hard-boiled (the whites and yolks will not set), about 10 minutes. Using a slotted spoon, transfer the eggs to the ice water, leaving the simmering water in the pan. Let the eggs cool completely, then peel and set aside.

Add the rigatoni to boiling water and cook until al dente according to package directions. Drain 0.5 cups of the pasta cooking water and drain the pasta in a colander.
Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter over medium heat. Add panko breadcrumbs and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the parsley, lemon zest, and the remaining 2 tablespoons Parmesan. Transfer to a small bowl; set aside.
Wipe out the skillet and add the remaining 2 tablespoons butter. Melt over medium-high heat, then add the garlic and cook, stirring occasionally, until fragrant, 1–2 minutes. Add the pasta and stir with a silicone spatula. Reduce the heat to medium-low.
Pour in 1/4 cup of the reserved pasta water and the egg-cheese mixture. Cook, stirring constantly and scraping the bottom and sides of the pan, until the cheese is melted and the sauce is silky and slightly thickened, 2–4 minutes. It's important to stir the pasta frequently to ensure the sauce cooks evenly and the eggs don't curdle. If the sauce is too thick, add more pasta water, 2 tablespoons at a time.Taste, add salt and pepper.
Place the pasta in 4 shallow bowls, then sprinkle the breadcrumbs evenly over the top. Finely grate the hard-boiled eggs over the pasta using a coarse grater.

Author of the recipe - Amanda Neal is a chef and food writer based in New York City.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Dinner / Main courses / Pasta / Eggs and dairy products / Italian cuisine

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