The Extra Creamy Cacio e Uova with Grated Egg is an elegant and elevated version of a timeless Roman favorite. This dish combines the simplicity of pantry staples eggs, cheese, and pasta with luxurious results. The grated egg yolk topping adds a visual flair and subtle richness that takes this dish to another level.
Perfect for a weeknight indulgence or a cozy date night at home, this recipe delivers a harmonious blend of creamy textures and salty, savory notes. It’s a beautiful way to experience Italian comfort food with minimal ingredients but maximum flavor. If you’re a fan of carbonara or cacio e pepe, this will be your new favorite dish.
Full Recipe
Ingredients:
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Kosher salt
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12 oz spaghetti
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6 large eggs
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1¼ cups finely grated Parmesan cheese (about 2 oz), plus more for serving
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½ cup finely grated Pecorino Romano (about 1 oz)
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Freshly ground black pepper
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2 tablespoons unsalted butter
Directions:
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Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1½ cups of the pasta cooking water and drain the rest.
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Meanwhile, set a box grater over a plate. Grate 2 of the eggs over the large holes and set aside for garnish.
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In a large bowl, whisk the remaining 4 eggs with Parmesan, Pecorino Romano, 1 teaspoon black pepper, and ¾ cup of the reserved pasta water until smooth and creamy.
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Add the hot pasta to the bowl, tossing immediately and vigorously to coat the noodles evenly without scrambling the eggs.
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If the sauce looks too thick, add more reserved pasta water, 1 tablespoon at a time, until it reaches a silky consistency.
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Add butter and continue tossing until melted and the sauce becomes glossy.
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Serve topped with grated egg, more Parmesan, and a sprinkle of black pepper.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 420 kcal | Servings: 4 servings
Extra Creamy Cacio e Uova with Grated Egg: A Luxurious Italian Comfort Dish
When you think of Italian cuisine, the mind often drifts to iconic dishes like pizza, lasagna, and carbonara. However, there’s a hidden gem within the Italian culinary tradition that combines simplicity with elegance: Cacio e Uova with Grated Egg. This decadent pasta dish takes the classic cacio e pepe (cheese and pepper pasta) to the next level, incorporating the richness of eggs to create a silky, creamy sauce that will delight your taste buds.
Cacio e Uova, literally translating to “cheese and eggs,” is a traditional Roman pasta dish known for its simplicity and depth of flavor. The base of the dish relies on just a few key ingredients eggs, cheese, and pasta but the magic lies in the careful balance of these elements. This version, with its extra creamy texture and the addition of grated egg yolk, is a celebration of Italian culinary philosophy: quality ingredients, timeless techniques, and a little bit of magic.
The Origins of Cacio e Uova
Cacio e Uova is a dish deeply rooted in Roman history. Like many Italian recipes, it was born from the need to make the most of limited ingredients. In ancient times, the Romans developed a deep appreciation for the richness of their local cheeses, particularly Pecorino Romano, a sharp, tangy sheep’s milk cheese. This cheese became a staple of Roman cuisine and is still used in a variety of traditional dishes today.
The use of eggs in Roman cooking dates back to antiquity as well. Eggs, once a luxury, were commonly used to enrich sauces and add texture to simple pasta dishes. The combination of these two ingredients—cheese and eggs—has persisted throughout the centuries, and Cacio e Uova became a popular, comforting dish for many Romans, especially in colder months when heavier meals were sought after.
The Key Elements of Cacio e Uova with Grated Egg
One of the most important aspects of Cacio e Uova with Grated Egg is its creamy texture. The delicate nature of eggs, when combined with the sharpness of Pecorino Romano and the nutty, slightly bitter flavor of Parmesan, creates a luxurious sauce that coats the pasta perfectly. But what truly sets this version apart is the addition of finely grated egg yolk, which is sprinkled on top as a garnish. This finishing touch not only adds to the creaminess but also brings an element of visual appeal, making the dish both beautiful and delicious.
The pasta choice is essential in creating the perfect Cacio e Uova. Traditionally, spaghetti is the pasta of choice for this dish, but any long pasta can be used. The texture of the pasta must be such that it can hold the creamy sauce, allowing the flavors to cling to each strand. Cooking the pasta to the right consistency is key; it should be al dente, firm yet tender, to ensure the sauce adheres to it properly.
The sauce itself is made by gently whisking the eggs with grated cheese and pasta water, which adds the necessary starch to help bind everything together. The hot pasta is then added to the egg mixture, and the warmth from the pasta is used to cook the eggs gently, resulting in a smooth, creamy coating. This is a delicate process, as you want the eggs to cook just enough to thicken the sauce, but not scramble, which would result in a curdled texture.
A Perfect Balance of Flavors
The beauty of Cacio e Uova lies in its simplicity. Despite being made from only a handful of ingredients, each plays an essential role in creating the dish’s signature flavor profile. The sharpness of Pecorino Romano and the creaminess of the egg mixture provide the savory backbone of the dish, while the Parmesan adds a subtle nuttiness and extra depth. A generous amount of freshly ground black pepper adds a mild heat that balances the richness of the eggs and cheese, tying the flavors together seamlessly.
This dish also works wonderfully as a base for customization. You can experiment with different cheeses to find the combination that suits your palate. While Pecorino Romano is the traditional choice, you could also try adding a little bit of Grana Padano or Asiago for a slightly different flavor. Similarly, if you want to add more richness, you can stir in a bit of butter, which is sometimes used in this dish for extra creaminess.
Why Cacio e Uova with Grated Egg is a Crowd-Pleaser
What makes Cacio e Uova with Grated Egg a perfect dish for any occasion is its ability to impress with minimal effort. While it is an elegant dish that feels special enough for a dinner party, it is also easy enough to whip up on a weeknight when you’re craving something comforting yet sophisticated. The creamy sauce is indulgent but not overly heavy, and the delicate balance of flavors makes it a universally beloved dish.
The dish also works as a perfect example of the Italian “mangiare con la famiglia” philosophy, or eating with family. It’s a simple, rustic meal that can be shared and savored together, bringing people to the table to enjoy the comforts of home-cooked food. You don’t need fancy tools or complicated techniques to prepare it just a few quality ingredients, a pot of boiling water, and a bit of patience to bring everything together.
Serving Suggestions and Pairings
Cacio e Uova with Grated Egg is a complete meal on its own, but it pairs beautifully with other Italian dishes. For a lighter accompaniment, consider a fresh, crisp salad with a tangy vinaigrette, such as arugula with lemon and olive oil, or a simple tomato and basil salad. The acidity of the salad cuts through the richness of the pasta, creating a well-rounded meal.
A glass of Italian white wine, such as a crisp Pinot Grigio or a light Verdicchio, pairs wonderfully with this dish. If you prefer red wine, go for a light-bodied option like Chianti, which won’t overwhelm the delicate flavors of the pasta.
For those who want to add a little extra flair, a side of freshly baked garlic bread or a few slices of toasted sourdough would make an excellent pairing. The bread is perfect for soaking up any extra sauce, ensuring that none of the delicious creamy mixture goes to waste.
Conclusion:
Cacio e Uova with Grated Egg is a testament to the elegance and simplicity of Italian cuisine. What makes this dish so special is its ability to showcase the beauty of simple ingredients when treated with respect. By using high-quality cheese, fresh eggs, and perfectly cooked pasta, this dish becomes more than just a meal it’s an experience. Whether you’re enjoying it on a cozy evening at home or serving it to guests at a dinner party, this dish will undoubtedly leave a lasting impression.
It’s a reminder that, in the world of Italian cooking, less is often more. By focusing on flavor, technique, and the perfect balance of ingredients, you can create a dish that feels both luxurious and comforting. Cacio e Uova with Grated Egg may seem simple, but its deep, rich flavors make it a timeless classic that will never go out of style. So, gather your ingredients, pull out your favorite pasta, and let this dish take you on a journey to the heart of Italy.