Creamy Cheese Penne with Fresh Egg

This creamy Penne pasta 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.

Cooking Time

20 mins




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.


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

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