Pasta with cheese and eggs is a typical first course from Campania cuisine, easy and quick to prepare.
A dish from the poor tradition with simple ingredients always present in the pantry, easy and full of flavor. The presence of cheese and eggs might make you think of carbonara, but the pasta with cheese and eggs definitely differs in preparation. It’s a substantial and satisfying first course, perfect for the whole family.
Read how to make pasta with cheese and eggs with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz ditali rigati
- 4 eggs
- 1.75 oz pecorino (grated)
- 1.75 oz parmesan (grated)
- 1 clove garlic
- butter
- parsley
- salt
- pepper
Preparation of Pasta with Cheese and Eggs
Cook the pasta in plenty of salted boiling water.
Meanwhile, prepare the sauce.
In a bowl, beat the eggs with a pinch of salt, then incorporate the grated cheeses and a bit of chopped parsley.Peel the garlic clove.
In a large pan or wok, melt a knob of butter and let the garlic brown.
Drain the pasta al dente, keeping aside a bit of its cooking water.Pour it into the pan with a ladle of the cooking water and the egg mixture and toss everything over low heat: the egg mixture should slightly thicken around the pasta without drying out.
Serve your pasta with cheese and eggs immediately, sprinkling it with more chopped parsley and freshly ground pepper as desired.
Notes
Also visit the collection of recipes 15 Express First Courses with many easy, quick, and flavorful ideas for first courses: you can find it by clicking HERE.
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