TABELIAAUTHENTIC RECIPE
Pasta Cacio e UovaPasta with Cheese and Eggs
Neapolitan pasta with eggs and cheese, said to predate carbonara. Without guanciale, it relies solely on eggs, Pecorino and lardo (pork fat), expressing the heart of Neapolitan cucina povera. The technique of emulsifying without setting the eggs is the same as carbonara, but the result is more rustic and robust.
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Ingredients (4 servings)
- Spaghetti or mixed pastaPasta mista comes from the tradition of combining leftover pasta from the pantry.320 g
- Whole eggsBring to room temperature.3 pieces
- Egg yolksAdded for richness and emulsification. The basic combination is 3 whole eggs plus 2 yolks.2 pieces
- Pecorino RomanoFinely grate. Its strong saltiness calls for less salt in the pasta water.80 g
- Lardo (cured pork back fat) or strutto (rendered pork fat)Adds richness and aroma. Omitting it makes a simpler dish with less savor.30 g
- Coarsely ground black peppera generous pinch
- Salt (for the cooking water)Use half the usual salt because of the Pecorino (5 g for 2 L water).5 g
Method
Cook the spaghetti
- 1 Put 2 L water in a large pot and bring to the boil over high heat.
- 2 Because Pecorino is used, keep the cooking salt to 5 g (2.5 g per 1 L water).
- 3 When boiling, add the salt and cook 320 g spaghetti.
- 4 Reserve 1 cup of cooking water (about 200 ml).
Render the lardo and release its aroma
- 1 Put 30 g lardo (or strutto) in a frying pan over medium heat; when the fat melts and becomes clear, reduce to low and cook for 1–2 minutes to release its aroma.
Caution
Take care not to burn it.
Make the egg and Pecorino sauce
- 1 MeanwhileWhile the pasta cooks, crack 3 whole eggs and 2 yolks into a bowl, add 80 g grated Pecorino and coarsely ground black pepper, and mix thoroughly.
- 2 Add 2 tablespoons cooking water to loosen the sauce, mixing until uniformly creamy.
Emulsify the egg sauce with the pasta
- 1 Turn off the heat under the frying pan and transfer the al dente spaghetti to it.
- 2 Add the egg sauce and toss quickly with tongs.
- 3 Make the sauce creamy using only the residual heat of the pan and pasta.
- 4 If the eggs begin to set, add cooking water 1 tablespoon at a time to lower the temperature and adjust the consistency; the aim is a creamy sauce without set eggs.
Plate and finish
- 1 Plate and finish generously with Pecorino and coarsely ground black pepper.
Ready when
The sauce should coat the pasta evenly rather than pool at the bottom.
About this dish
Cacio e uova existed in Naples before carbonara spread around the world as a Roman dish. Farming and fishing households without guanciale made this pasta with only eggs, Pecorino and lardo. One theory dates its origins earlier than carbonara, and Neapolitan food historians continue to study it.
Like aglio e olio, its simple ingredients leave nowhere to hide. Emulsifying the eggs into a creamy sauce without setting them uses the same technique as carbonara.
The pasta mista style reflects Neapolitan pantry culture. Cooking leftover pasta of different shapes together expresses a food culture that values flavor over uniformity of ingredients.
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