Pasta Cacio e Uova (Pasta with Cheese and Eggs)

Ingredients

• 3 tbsp lard (or extra-virgin olive oil)
• 2 garlic cloves (lightly crushed and peeled)
• 2 large eggs
• 1 oz Parmesan cheese (grated (about 1/2 cup))
• 1 oz Pecorino Romano cheese (grated (about 1/2 cup))
• 2 tbsp fresh parsley (minced)
• 0.25 tsp table salt (plus extra for cooking pasta)
• 0.25 tsp black pepper
• 8 oz tubetti (or elbow macaroni)

Steps

1. 1

   Melt 3 tablespoons lard in an 8-inch skillet over medium-low heat.

2. 2

   Add 2 crushed garlic cloves and cook, swirling the skillet and flipping the garlic occasionally, until the garlic is pale golden brown, 7 to 10 minutes. Tiny bubbles should surround the garlic, but it should not actively fry; reduce the heat if necessary.

3. 3

   Turn off the heat, but leave the skillet on the burner. Discard the garlic cloves.

4. 4

   While the garlic cooks, bring 2 quarts of water to a boil in a large saucepan.

5. 5

   Beat 2 large eggs in a medium bowl until very few streaks of white remain.

6. 6

   Stir in 1 ounce grated Parmesan, 1 ounce grated Pecorino, 2 tablespoons minced parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper into the eggs and set aside.

7. 7

   Stir 8 ounces tubetti and 1 1/2 teaspoons salt into the boiling water.

8. 8

   Cook, stirring often, until the pasta is tender (slightly past al dente).

9. 9

   Reserve 1/4 cup of the cooking water, then drain the pasta and return it to the saucepan.

10. 10

    Immediately add the infused lard, the egg mixture, and 1 tablespoon of the reserved cooking water to the pasta.

11. 11

    Stir until the cheese is fully melted and the sauce is silky. Adjust the consistency with the remaining reserved cooking water, 1 tablespoon at a time, as needed.

12. 12

    Serve immediately.

Notes

Tubetti is traditionally used, but 8 ounces (2 cups) of elbow macaroni is a suitable substitute. Lard provides a rich, savory flavor; look for high-quality brands like U.S. Dreams or John Morrell Snow Cap. This dish is very rich and is best served in small portions, perhaps with a light side salad.

Nutrition per serving

• main
• pasta
• quick
• weeknight
• Italian
• egg-based sauce