Pasta Cacio E Uova (Pasta with Cheese and Eggs)

americastestkitchen.com

Randy Kepple

subheading: GATHER YOUR INGREDIENTS:

3 tablespoons lard or extra-virgin olive oil

2 garlic cloves, lightly crushed and peeled

2 large eggs

1 ounce Parmesan cheese, grated (½ cup)

1 ounce Pecorino Romano cheese, grated (½ cup)

2 tablespoons minced fresh parsley

¼ teaspoon table salt, plus salt for cooking pasta

¼ teaspoon pepper

8 ounces (1½ cups) tubetti

View Nutritional Information i

subheading: KEY EQUIPMENT:

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note: BEFORE YOU BEGIN

Tubetti is traditionally used for this dish, but you can substitute 8 ounces (2 cups) of elbow macaroni. Lard contributes an incomparably rich, savory flavor to the sauce. Look for it in the meat section, in the oil or baking supply aisle near the shortening, or in the refrigerated section near the butter. Our favorites are U.S. Dreams Lard and John Morrell Snow Cap Lard. Because this dish is very rich, we recommend serving it in small portions with a light salad. Tubetti is traditionally used for this dish, but you can substitute 8 ounces (2 cups) of elbow macaroni. Lard contributes an incomparably rich, savory flavor to the sauce. Look for it in the meat section, in the oil or baking supply aisle near the shortening, or in the refrigerated section near the butter. Our favorites are U.S. Dreams Lard and John Morrell Snow Cap Lard. Because this dish is very rich, we recommend serving it in small portions with a light salad.

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