Cacio e Uova
Servings 6
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.