This creamy cheese Penne pasta dish, also known as Pasta Cacio E Uova, is a classic Neapolitan recipe that you can cook for a family of 4 in under 20 minutes.
Creamy Cheese Penne with Fresh Egg
Cooking Time
20 mins
Servings
4
Method:
In a bowl, add the eggs, parmesan, pecorino, salt and pepper and mix together well then set aside
In a saucepan of boiling salted water, cook the Penne for roughly 11–13 mins until al dente then drain.
(Top tip: keep a ladle of pasta water for later)
In a large frying pan add the olive oil, butter, onions, garlic and basil leaves. Then sweat for 5 mins on a medium heat.
Then simply add the cooked pasta to the pan.
Pour over the egg and cheese mixture and add a ladle of pasta water. Mix well until smooth and creamy then serve immediately and enjoy.
Ingredients
400g Napolina Penne pasta
1 tbsp Napolina Extra Virgin Olive Oil (15ml)
4 eggs
4 cloves garlic, finely chopped
200g brown onions, finely chopped (1 medium-sized onion)
15g fresh basil leaves, finely chopped, plus more for serving
50g unsalted butter
65g parmesan cheese, grated, plus more for serving
50g pecorino cheese, grated
1 tsp sea salt flakes (5g), season to taste
1 tsp cracked black pepper (5g), season to taste
Video Instructions:
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