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Bucatini cacio e uova: recipe illustration
Pasta & rice

Bucatini cacio e uova

A very creamy Roman dish where the eggs and pecorino form a silky sauce as you toss the hot pasta. A simple, quick and comforting plate.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

566 kcal per serving

Protein
27 g
Carbohydrates
66 g
of which sugars
2.3 g
Fat
20.3 g
of which saturated fat
10.4 g
Fiber
3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, beat the whole eggs and yolks with the grated pecorino and a pinch of pepper.
  2. Cook the bucatini in boiling salted water and reserve a cup of cooking water before draining.
  3. Tip the very hot pasta into the bowl with the butter and toss vigorously so the heat gently cooks the eggs without scrambling them.
  4. Add a little cooking water if the sauce is too thick, stirring constantly.
  5. Serve immediately with freshly ground pepper.

Variations and tips

Creamy tip. Add a spoonful of thick crème fraîche to the egg mixture for an even silkier texture.

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Original Ecomely recipe.