RCI-ND.002.0092.001
Pasta with Egg and Cheese
I started cooking this in Freshman year of college. I did not have a kitchen, but my friend who was a year ahead of me did. I would get together with her and the boy who would become my partner, and we would try to put together something dinner.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- long pasta (spaghetti1 lblinguine, etc)
- 3 whole
- or so hard cheese (this will be grated3 ozabout 1.5 or 2 cups by volume of Asiago, Pecorino Romano, Parmigiano Reggiano, or the like)
- 1 unit
- 1 unit
- 1 unit
Method
1
Bring a large pot of salted water to a rolling boil over high heat.
2
Add the long pasta to the boiling water and cook according to package directions until al dente, stirring occasionally.
8 minutes
3
While the pasta cooks, grate the hard cheese using the large holes of a box grater or a microplane to yield approximately 1.5 to 2 cups.
4
Crack the eggs into a medium bowl and whisk together until fully combined, then stir in most of the grated cheese, reserving a small handful for garnish.
5
Reserve 1 cup of pasta cooking water, then drain the pasta in a colander without rinsing.
6
Return the empty pot to medium-low heat and add a drizzle of olive oil.
7
Add the drained pasta to the pot and stir continuously to prevent sticking, then remove from heat.
8
Pour the egg and cheese mixture over the hot pasta while stirring constantly; the residual heat will cook the eggs into a creamy sauce, adding pasta water a splash at a time as needed to reach desired consistency.
9
Divide the pasta among serving bowls and top with the reserved grated cheese and freshly ground black pepper to taste.