Pasta, cheese and eggs

The Campania recipe for pasta with cheese and eggs is one of the delicious first courses that come from the Neapolitan gastronomic tradition. Here's how to prepare it.

Today, we dedicate ourselves to the preparation of a first course of Neapolitan cuisine, namely pasta, cheese and eggs. The original recipe for pasta cas' e ova, as it is called in the local dialect, involves using macaroni known as " tubetti ", of the size you like best. However, the sauce goes really well with any type of pasta, even the longest ones. The procedure is very simple and quick, because all you need to do is beat the eggs , add a mixture of grated cheeses and season with pepper.

Well, put on your apron and let's get going!

Preparing the recipe for pasta, cheese and eggs

1. Start by cooking the pasta. Fill a pan with water, salt it and place it on the stove. When it comes to the boil, dip the macaroni inside. Leave to cook for the time indicated on the package.
2. In the meantime, prepare the sauce. Take a bowl and break the eggs into it. Beat them with a hand whisk .
3. Season with salt and pepper and add the grated pecorino. Mix to incorporate it.
4. Then, add the grated Parmigiano Reggiano and mix everything together, which must be foamy.
5. Take a pan with a non-stick bottom and place the butter in the center. Place on the stove and let it melt.
6. At this point, drain the pasta and pour it into the pan to sauté for 1 minute .
7. Let the macaroni cool a little, then you can pour the egg and cheese mixture on top. Mix with a wooden spoon and distribute everything well.
8. Sprinkle more black pepper to taste and, if you want, also some chopped parsley.

storage

Neapolitan cheese and egg pasta is a typical product suitable for making a simple lunch tasty. You can store it for 1 day in an airtight container.

For quick and easy recipes, you can also rely on the traditional and creamy cacio e pepe pasta .

Riproduzione riservata © - WT