Tubetti cacio e uova (Tubetti with Egg and Cheese)
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Total Time
15 mins
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Course
Main Course, Soup
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Cuisine
Italian
Tubetti cacio e uova (Tubetti with Egg and Cheese)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 100 g 3-1/2 oz of tubetti (aka ditali or ditalini)
- A heaping spoonful of butter or lard
- 1 egg
- 1 spoonful each of Parmesan and pecorino cheese
- A few sprigs of fresh parsely finely chopped
- salt and pepper to taste
Instructions
- Boil the tubetti in well-salted water. When the pasta is done, drain (not too well) and add back to the pot.
- Mix in the butter or lard and stir until the fat has completely melted. Then add a mixture of the egg(s) beaten with grated parmesan and pecorino cheese and parsley, seasoned with salt and pepper to taste.
- Stir briefly over low heat until the egg has solidified and serve immediately with some additional grated cheese (of either kind) for those who would like it.
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