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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
1.7K views๐Ÿ‘ 20
Chef Zio Pietro
Chef Zio Pietro
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Recipe Information

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Video-Specific Recipe

Pasta Cacio e Uova

Cultural Context

Originating from the Roman countryside, Pasta Cacio e Uova is a simple yet elegant dish that showcases the beauty of minimal ingredients. Traditionally made with just pasta, eggs, and cheese, it reflects the resourcefulness of Italian home cooking. Today, it is a beloved staple in many Italian households and has gained popularity worldwide for its creamy texture and rich flavor.

ItalianITmain
30 min
medium
4 servings
Servings4
200 gr di spaghetti
1 tuorlo d'uovo a persona
40 gr di pecorino romano

pecorino cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: parmesan cheese

Parmesan is more widely available and less expensive while still providing a cheesy flavor.

1

Cook the spaghetti in boiling salted water until al dente.

2

In a bowl, mix the egg yolks with the pecorino romano.

3

Drain the spaghetti and quickly combine it with the egg and cheese mixture, stirring to create a creamy sauce.

Cooking Techniques

whiskingtossing

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

vegetarian

Allergens

milkeggsgluten

Also Known As

Cacio e Uova PastaCheese and Egg Pasta
Local Name: Pasta Cacio e Uova

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