Silky Cacio e Uova with Grated Egg Recipe: A Dreamy Pasta Twist

Comfort meets creativity in this extra-creamy cacio e uova that reimagines classic Italian simplicity.

Pasta lovers will adore how quickly this dish comes together.

Silky cheese and perfectly grated eggs create a luxurious sauce that coats each noodle with rich, velvety goodness.

Parmesan adds a salty punch that makes every bite irresistible.

Home cooks can master this recipe in minutes, transforming basic ingredients into something magical.

Whisking eggs with precision ensures a smooth, decadent texture that feels like a warm culinary hug.

Let’s dive into a plate that promises pure deliciousness.

What’s Special About Extra-Creamy Cacio e Uova

• Craft an Indulgent Pasta: Dive into a luxurious pasta experience that transforms simple ingredients into a creamy, cheesy masterpiece with rich layers of flavor.
• Master Quick Gourmet Cooking: Learn a restaurant-worthy technique that elevates everyday pasta into an impressive dish without requiring advanced culinary skills.
• Customize with Ease: Personalize the recipe by adjusting cheese types, experimenting with herb variations, or adding extra protein for a versatile meal that adapts to your taste preferences.
• Texture Play Delight: Enjoy a beautiful contrast between the silky smooth pasta sauce, crunchy panko topping, and delicate grated egg, creating a multi-dimensional eating experience.

What Goes Into Extra-Creamy Cacio e Uova

• Eggs: Fresh eggs that create the creamy base of the pasta sauce.
• Rigatoni Pasta: Sturdy pasta tubes that hold the rich sauce perfectly.
• Pecorino Romano: Sharp, salty cheese that provides intense flavor.
• Parmesan Cheese: Adds depth and creamy texture to the sauce.

• Salt, Pepper: Essential seasonings that balance the dish's flavors.
• Garlic: Aromatic ingredient that provides a deep, savory undertone.
• Parsley: Fresh herb that adds brightness and color.
• Lemon Zest: Citrusy element that brings a light, fresh note.

• Panko Breadcrumbs, Butter: Crispy topping that adds crunch and richness.
• Water: Helps create a silky, smooth sauce consistency.

How to Cook Cacio e Uova with Grated Egg

Step 1: Whip Up the Cheese and Egg Base

In a large bowl, whisk together eggs, Pecorino Romano, Parmesan, water, salt, and pepper until smooth and well combined.

Step 2: Boil and Prepare Hard-Boiled Eggs

Fill a pot with salted water and bring to a boil.

Carefully add eggs and cook for 10 minutes. Immediately transfer to ice water, peel, and set aside.

Step 3: Cook the Pasta to Perfection

Boil rigatoni in salted water until al dente. Reserve some pasta water before draining the pasta.

Step 4: Create Crispy Parmesan Panko Topping

Melt butter in a skillet and toast panko until golden brown. Mix in parsley, lemon zest, and Parmesan to create a crunchy topping.

Step 5: Build the Creamy Sauce

Using the same skillet, melt butter and sauté garlic until fragrant. Add cooked pasta and splash in some reserved pasta water.

Pour in the egg-cheese mixture, stirring constantly until the sauce becomes silky and coats the pasta beautifully.

Step 6: Finish and Serve

Transfer pasta to serving plates.

Sprinkle with the crispy panko topping and gently grate the hard-boiled eggs over the dish for an extra luxurious touch.

Pro Tips for Cacio e Uova Done Right

• Whisk eggs thoroughly to create a smooth, creamy base that ensures even coating on the pasta.
• Use freshly grated Pecorino Romano and Parmesan for maximum flavor and optimal melting texture.
• Toast panko carefully to achieve a golden-brown crunch without burning, adding delightful texture to the dish.
• Stir the pasta mixture continuously to prevent scrambling eggs and maintain a silky, luxurious sauce consistency.
• Grate hard-boiled eggs finely over the top for an extra layer of richness and a delicate, elegant finish.

Twists to Try with Cacio e Uova

• Herbaceous Herb Haven: Replace parsley with a mix of fresh basil, chives, and thyme for an aromatic green upgrade that brightens the entire dish.
• Spicy Pepper Punch: Add red pepper flakes or diced jalapeños to the panko topping and incorporate a dash of cayenne into the cheese mixture for a fiery kick.
• Mediterranean Fusion: Swap Pecorino with crumbled feta cheese and sprinkle sun-dried tomato bits into the panko topping, creating a Greek-inspired version of the classic recipe.
• Truffle Luxury Edition: Mix a small amount of truffle oil into the butter while sautéing garlic and dust the final dish with truffle-infused Parmesan for an elevated, rich flavor profile.

Pairing Ideas for Cacio e Uova with Grated Egg

• Elevate Cheese Flavors: Pair this creamy pasta with a crisp, high-acid white wine like Pinot Grigio or Sauvignon Blanc to cut through the richness and complement the Pecorino Romano's sharp notes.
• Herbal Refreshment: Serve alongside a light arugula salad dressed with lemon vinaigrette to provide a fresh, peppery contrast to the rich, buttery pasta.
• Texture Contrast Companion: Add crispy pancetta or prosciutto as a side dish to introduce a salty, crunchy element that balances the smooth, creamy pasta texture.
• Mediterranean Aperitif Boost: Start the meal with a small plate of marinated olives and roasted garlic to awaken the palate and echo the Mediterranean flavors in the dish.

Storage Advice for Cacio e Uova Success

• Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for up to 3 days.
• Reheat Stovetop: Warm gently in a skillet over medium-low heat. Add a splash of pasta water or olive oil to restore creamy texture. Stir frequently to prevent sticking and maintain sauce consistency.
• Microwave Method: Place pasta in a microwave-safe dish. Sprinkle 1-2 tablespoons of water over the top. Cover loosely and heat in 30-second intervals, stirring between each interval to distribute heat evenly.
• Avoid Freezing: Skip freezing this dish, as the delicate egg-based sauce will separate and lose its smooth, creamy texture when thawed.

Questions About Cacio e Uova? Get Answers

• Why is pecorino Romano important in this recipe?

Pecorino Romano adds a sharp, salty flavor that gives the dish its authentic Italian taste and provides a distinct tangy bite to the creamy sauce.

• Can I substitute the cheeses if I don't have these exact types?

You can use similar hard Italian cheeses like Grana Padano or aged Parmesan, but authentic Pecorino Romano and fresh Parmesan will deliver the best traditional flavor profile.

• What technique makes this pasta sauce extra creamy?

The continuous stirring while adding pasta water and egg-cheese mixture creates an emulsified, silky sauce that coats the pasta perfectly without scrambling the eggs.

Extra-Creamy Cacio e Uova with Grated Egg Recipe

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4.7 from 29 reviews

• Total Time: 30 minutes
• Yield: 2 1x

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Description

Comfort meets elegance in this extra-creamy cacio e uova, where grated eggs dance with silky cheese for an Italian culinary embrace. Delicate pasta swirls invite you to savor each luxurious, Romano-infused bite of pure Roman comfort.

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Ingredients

Scale 1x2x3x

Pasta and Eggs:

• 10 ounces (283 grams) rigatoni
• 2 large eggs
• 1 large egg yolk
• 2 large eggs (for hard-boiling)

Cheese and Seasonings:

• 1/2 cup (50 grams) finely grated Pecorino Romano
• 1/2 cup plus 2 tablespoons (60 grams) finely grated Parmesan
• Kosher salt
• Freshly ground black pepper

Garnishes and Additional Ingredients:

• 3 tablespoons (42 grams) unsalted butter
• 1/4 cup (30 grams) panko breadcrumbs
• 1/4 cup (15 grams) parsley leaves, finely chopped
• 1 teaspoon finely grated lemon zest
• 3 cloves garlic, thinly sliced

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Instructions

1. Blend eggs, Pecorino Romano, Parmesan, water, salt, and pepper in a large mixing vessel until smooth and well-incorporated.
2. Fill a pot with salted water, bringing to a rolling boil. Submerge two eggs and cook for precisely 10 minutes for hard-boiled consistency. Immediately transfer to an ice bath, carefully peel, and reserve.
3. Cook rigatoni in the boiling water until perfectly al dente, preserving 1/2 cup of starchy cooking liquid before draining.
4. In a skillet, melt butter and toast panko until achieving a golden-brown hue. Incorporate chopped parsley, lemon zest, and additional Parmesan, then set the fragrant mixture aside.
5. Using the same skillet, melt butter and sauté minced garlic until aromatic. Introduce the drained pasta, gradually adding reserved pasta water and the prepared egg-cheese emulsion.
6. Continuously stir the mixture, allowing the sauce to thicken and elegantly coat each pasta ridge, creating a luxurious, creamy texture.
7. Plate the pasta, generously garnishing with the crispy panko mixture and delicately grating the reserved hard-boiled eggs over the top for a rich, textural finish.

Notes

• Customize the cheese blend by mixing different hard, aged cheeses like Pecorino, Parmigiano-Reggiano, or Grana Padano for complex flavor profiles.
• Achieve ultra-creamy sauce consistency by gradually adding pasta water and stirring constantly to prevent egg scrambling.
• Create gluten-free version by substituting panko with almond flour crumbs or crushed gluten-free crackers for similar crispy texture.
• Enhance protein content by incorporating additional grated Parmesan or experimenting with nutritional yeast for nutty undertones.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Snacks
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 791
• Sugar: 1 g
• Sodium: 678 mg
• Fat: 42 g
• Saturated Fat: 23 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 73 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 330 mg