Our Cacio e Uova with mafaldine noodles and garlic bread crumbs is a one of our favorite pastas. The creamy, cheesy sauce has a subtle garlic flavor that perfectly complements the al dente noodles. To add a satisfying crunch, we top it all off with homemade garlic bread crumbs. The result is a delicious pasta dish that is one of our all-time favorites!
Cacio e Uova strikes the perfect balance between two classic pasta dishes: Cacio e Pepe and Carbonara. Like Cacio e Pepe, the sauce features a blend of Pecorino cheese, pasta water, butter, and pepper. But like Carbonara, it includes eggs in the mix. As the hot pasta cooks the eggs, they meld with the cheese and pasta water, forming a velvety, creamy sauce. The result is a pasta dish that’s both rich and savory, and a true crowd-pleaser.
Our love for mafaldine cacio e uova pasta began at the renowned San Francisco restaurant, Itria, located in the vibrant Mission district. Their menu features an array of mouth-watering pasta dishes and other delectable offerings, but it’s their signature mafaldine cacio e uova that has us hooked. These uniquely-shaped noodles, similar to lasagna noodles but thinner. They are perfect for catching sauces and toppings. Itria pairs them with a creamy cacio e uova sauce and tops them with crispy garlic bread crumbs, creating a dish that’s beloved by many in San Francisco. Inspired by this dish, we decided to recreate our own version of this beloved dish at home, and we can’t get enough of its creamy texture, satisfying crunch, and incredible flavor.
Steps for Cacio e Uova
Step 1 – Garlic Bread Crumbs
Step 2 – Garlic butter
Step 3 – Combine eggs and cheese
Step 4 – Cook pasta
Step 5 – Combine pasta, pasta water, and egg/cheese mixture
Step 6 – Heat in a bowl over simmer water until creamy
Step 7 – Top with bread crumbs and chives
Tips for the Cacio e Uova:
- Mafaldine noodles: These ribbon-shaped noodles are a somewhere between tagliatelle and lasagna noodles. They have the wavy edges of a lasagna noodle but are as thick as tagliatelle or pappardelle noodles. The unique shape of the noodles catches both the creamy sauce and garlic breadcrumbs, providing a burst of flavor and texture in every bite.
- Combination of pecorino and parmesan: Parmesan has a slightly nutty and sweet taste compared to pecorino. Pecorino, on the other hand, has a creamier texture and sharper taste. Combining both cheeses provides a balance of sharpness and nuttiness, resulting in a well-rounded flavor. We recommend using both for the best taste.
- Breadcrumb topping: We elevate the pasta dish with a garlic and butter toasted breadcrumb topping, providing a crunchy texture and extra flavor. The crispy breadcrumbs complement the al dente pasta and creamy sauce, creating a delicious and satisfying contrast of textures.
- Chives: Adding chives to the pasta dish brings a touch of freshness and mild onion flavor to the dish. A sprinkle of chives at the end enhances the overall taste and adds a pop of color to the dish.
FAQs:
Can I use another type of pasta?
Yes spaghetti or another type of pasta can be used with this recipe. Although those can be used, our favorite noodle to use are the mafaldine noodles for the unique look and the ability they have to catch sauce and bread crumbs in every bite.
Can I use just pecorino or parmesan?
Yes, all of one or the other can be used in this dish. Our preference is to have the combination since parmesan is slightly nuttier and pecorino is sharper. The combination gives a little bit of both resulting in the best outcome. We find it is a little too sharp with all pecorino and a little less flavorful with all parmesan. In a pinch, all of one or the other will work, but the flavor will not be quite the same.
Cacio e Uova Recipe
Cacio e Uova
Ingredients
- 1 lb pasta
- 6 tablespoons butter 85 grams
- 2 cloves garlic crushed
- 3 eggs + 2 eggs yolk
- 70 g pecorino romano
- 70 g parmesan
- 1/2 cup pasta water
- ½ teaspoon pepper
Garlic Bread Crumbs
- 2 tablespoons butter
- 1 clove garlic minced
- ½ cup panko bread crumbs
- 6 tablespoons chopped chives for garnish
Instructions
Garlic Toasted Bread Crumbs:
- In a small saucepan over medium heat, add the butter and let it melt.
- Grate garlic into the melted butter using a microplane.
- Stir until fragrant, for about 1 minute.
- Add breadcrumbs to the garlic butter and toast until golden brown, for about 2 minutes.
- Remove from heat and set aside.
Pasta:
- Bring a large pot of water to a boil for the pasta.
- While waiting for the water to boil, melt butter in a small skillet over medium heat. Once melted, add two cloves of crushed garlic and stir occasionally until golden brown (5-8 minutes). Remove the garlic and set the skillet aside.
- In a large bowl, mix together the eggs, egg yolks, and cheese until no streaks remain from the eggs. Add in the garlic-infused butter and stir to combine.
- Cook the pasta according to the instructions on the package. Reserve ½ cup of pasta water before draining.
- Place a bowl over a pot of simmering water on medium-low heat (make sure the bowl can sit on top without touching the water).
- Add the sauce, pasta water, and drained pasta to the bowl. Stir constantly and cook for a few minutes until the sauce slightly thickens (the bowl should never touch the boiling water).
Assembly:
- To assemble, top with breadcrumbs and chives.
