Often you arrive home late and in a hurry for lunch due to work or commitments, so often you make do with a plain first course or so quick that it lacks taste and flavor. For this reason, Le Ricette di Bea proposes a cheese and egg pasta that really only requires the cooking time of the pasta you have chosen! Few ingredients, well dosed among them, will give you a tasty first course.
These and many other easy and quick recipes to prepare, ready in 30 minutes, can be found in the Collection of Delicious Pasta First Course Recipes on my cooking blog! What are you waiting for to read them all?!?
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 369.89 (Kcal)
- Carbohydrates 30.32 (g) of which sugars 1.75 (g)
- Proteins 16.47 (g)
- Fat 20.69 (g) of which saturated 7.74 (g)of which unsaturated 4.30 (g)
- Fibers 2.28 (g)
- Sodium 1,318.57 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cheese and Egg Pasta
- 7 oz Pasta (of your choice)
- 2 Eggs
- 1.8 oz Cheese (grated)
- 1.8 oz Pecorino Romano (grated)
- 1 clove Garlic
- Extra virgin olive oil
- 1 pinch Salt (2 grams)
- 1 pinch Black peppercorns (2 grams)
- 1 pinch Black pepper (2 grams)
- as needed Parsley
Tools
- Pan
- Pot
- 1 Bowl
- 1 Fork
- 1 Stovetop
Preparation
To start the preparation of Cheese and Egg Pasta, begin by boiling plenty of salted water in a pot and choosing the type of pasta you prefer. In my case, they are medium-large spaghetti, with this first course I preferred long pasta. Then proceed by breaking the two eggs into a bowl with high sides, add the two grated cheeses, a pinch of salt, ground pepper, and peppercorns, working everything without leaving grains. Now take a non-stick pan, wet the bottom with extra virgin olive oil and brown the garlic clove. When the latter is golden, we will remove it and turn off the flame.
Please leave the cooking time of the pasta at least a minute short as we will toss it in the pan first and then in the bowl. Drain the spaghetti well from the cooking water, toss them for a few seconds in the oil, and then transfer them to the bowl, with a wooden spoon or two forks work everything, finally adding finely chopped parsley. Our cheese and egg pasta is now ready; it should be served hot and, if desired, with a nice sprinkle of cheese or pecorino to give it an even tastier final touch.
Enjoy your meal!!!
Notes
If you liked this recipe and are looking for another idea for a quick first course, try the Pasta with cherry tomatoes, Taggiasca olives, and feta
