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Recipe Pasta with cheese and eggs of 30-07-2007 [Updated on 12-05-2016]
Pasta with cheese and eggs is a classic Neapolitan recipe. First course very simple to prepare, fast and very cheap, and which has its roots in the traditional Neapolitan poor cuisine where it takes its name in dialect of "Pasta cas e ova". The traditional pasta format for this dish is the tubettone and the base for the dressing is lard, which today is replaced with butter or extra virgin olive oil, but it is useless to tell you, it will not taste the same;) For today, do not think about diet or cholesterol, and if you want to delight your family with a simple but delicious dish, try my family recipe for a mouth-watering cheese and egg pasta, enjoy your meal!
How to make pasta with cheese and eggs
In a bowl, open the eggs and beat them with salt, pepper, parmesan, pecorino and chopped parsley.
Cook the pasta in abundant salted water and drain it al dente, keeping a ladle of cooking water.
In a large pan, melt the lard then add the pasta and a ladle of cooking water and let it all flavor.
Then add the egg and cheese mixture
Over low heat, mix everything until the egg has congealed uniformly.
Serve the pasta with cheese and eggs sprinkling with abundant black pepper directly on the plates and chopped parsley.