PASTA CACIO E OVA (with cheese and eggs)

Pasta Cacio e Ova is a recipe based on few ingredients but with an incomparable flavor!

It is typically prepared with shells, a particular short pasta format, which are seasoned with a mixture of beaten eggs with a mix of grated cheeses, pecorino and Parmigiano Reggiano added to a tomato sauce.

Ingredients:

1 lb. Shell pasta

1/4 cup olive oil

1 28 oz. Peeled Plum tomatoes (I use fresh garden tomatoes when available)

1 small onion (chopped)

3 eggs

1 cup of mixed Pecorino cheese and Parmigiano Reggiano

Sprigs of parsley and basil

Salt and pepper

Sauté' the chopped onion in olive oil.  When onion is golden, add the crushed plum tomatoes, sprig of parsley and basil, salt and pepper and simmer for 25-30 minutes.  

Simple sauce (Sugo semplice)

In the meantime, beat the 3 eggs and add the mixed cheese.  

Add the egg and cheese mixture to the sauce and cover immediately.  Simmer for 10-15 minutes. 

Remove the cover (egg and cheese mixture should be thick) with a fork, cut the mixture into chunks.

Once the pasta is cooked, drain and add the sauce to the pasta and top with few leaves of chopped parsley.

Enjoy!