Meatless carbonara

Pasta cacio e uova

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Pasta Cacio e Uova (Neapolitan Pasta With Eggs and Cheese)

Pasta cacio e uova, or cas' e ova in Neapolitan dialect, is a simple Campanian dish that can be most easily summarized as "meatless carbonara." It features a silky, temperature-sensitive sauce made with eggs and a mixture of grated Parmigiano-Reggiano and Pecorino Romano that coats al dente dried pasta. The resulting dish is lighter and brighter than carbonara, while still being rich and satisfying. Get the recipe →

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