Ingredients
* 2 large eggs (110g), plus 1 large egg yolk (15g)
* 2 ounces (60g) finely grated Pecorino Romano
* 2 ounces (60g) finely grated Parmigiano-Reggiano
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons (30g) unsalted butter, extra-virgin olive oil, or lard
* 2 medium garlic cloves (10g), lightly crushed
* Kosher salt
* 12 ounces (340g) dried small tubular pasta such as tubetti, mezze maniche, maccheroncini, or mezzi rigatoni
* 1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped (optional)
Directions
In a large heatproof mixing bowl, whisk together whole eggs and yolk, Pecorino Romano, Parmigiano-Reggiano, and black pepper. Set aside.
In a large skillet, melt butter over medium heat. Add garlic and cook, stirring and turning cloves occasionally, until garlic begins to soften and turn pale golden, about 3 minutes. Turn off heat.
Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Right before pasta finishes cooking, remove garlic cloves from skillet and discard. Using a spider skimmer, transfer pasta to skillet; be sure not to drain boiling pasta cooking water, and reduce heat to a simmer.
Stir and toss pasta rapidly in skillet to evenly coat with butter, then transfer to bowl with egg and cheese mixture, using a rubber spatula to scrape all of the butter into the bowl. Add 3/4 cup (180ml) of reserved pasta cooking water to bowl, and stir to thoroughly combine.
Set bowl over pot of simmering pasta cooking water (making sure bottom of bowl does not touch water) and cook, stirring and scraping down sides of bowl constantly with a rubber spatula, until sauce thickens to a creamy, silky consistency and leaves trails as you stir, about 1 minute, adding more pasta cooking water in 1 tablespoon (15ml) increments as needed to adjust consistency of the sauce.
Remove bowl from heat, add parsley (if using), and stir to combine. Season with salt to taste. Divide between warmed serving bowls, and serve.
Buon appetito !! 😋 Enjoy
Hi welcome back to my kitchen I’m going to make a pasta dish quick pasta dish tonight which is called Kash agava which means cheese and egg that’s it cheese and egg that’s all we need well we’re going to need some garlic and some black pepper and uh I have a feeling I’m going
To throw in some shrimp in there too but the main sauce simple to put together cheese and egg so we start off with we need three eggs actually we need two whole eggs plus one yolk and you’re going to put that oh plus one yolk so get rid of the
White and we just need the yolk whoops okay beautiful now you’re going to put that in um a bowl that heat proof which this is in the meantime as I’m getting this ready I’ve got my pasta cooking on the side here this is a dish that you can get it
All ready as your pasta’s making as your pasta’s cooking so two eggs one yolk then we’re going to put in some I have grated Parmesan cheese okay and I’m going to also put in oh sorry that was grated Romano cheese and this is the parmesan parano
Reano I’m going to mix a little bit of that in there so we got two types of cheese some black pepper some black pepper now I’m already I’ve already added some salt to the pasta so I’m not adding more salt to this plus the cheese is already salty we’re going to mix that
Up and I’ll show you exactly what we want this is something like um like a carbonat sauce very similar actually except I wouldn’t use all that cheese for a catap bonata sauce and that’s exactly what we want that’s the texture that we want okay so we’re going to set this aside
Done so that’s going to sit here I’m not going to need this whisk anymore set that aside now what we’re going to do let me put pull you push you over here now what we’re going to do is let’s give this pasta a stir we have a couple of seconds
Couple of minutes to go maybe a minute before that’s ready in the meantime now I put some butter in my pan so we’re going to melt that down okay and to this we’re going to add some garlic this Garlic’s already chopped up and ready to go one spoon of garlic should be
Enough okay I I like garlic so spoon and a half so this hurry up and melt down it’s out of my we actually I could have put this on even sooner once this is melted and once that pasta is ready which it’s going to be ready right now
Beautiful okay now what we’re going to do is we’re going to take the pasta oh actually I can use this perfect put this heat down to simmer I I am not taking the pasta out of the water I’m not throwing out that pasta water I’m going to knad
That for this dish so we’re going to take the pasta and put it right in there Now as that’s I’m going to mix it so that the butter goes all over the pasta as I’m keeping the heat on very low okay okay we actually give a couple more pastas pastas in Here There we go so now like I said we’re keeping the water from the pasta I call that liquid gold and that’s exactly what it is okay this nicely buttered okay now what we’re going to do is we’re going to go back to our egg cheese and egg
Mixture we’re going to take this off the heat oh we had to Runway pasta he didn’t want to come in and we’re going to put this all in the cheese and pop and egg and we’re going to start mixing that there that’s what I need we’re going to put the hot water
Think one and 1/2 spoon oops should be fine now what we’re going to do is we’re going to just place this on here because the steam from the bottom is going to help to incorporate everything together and cook the uh the egg we don’t want the egg to turn into
Um like a scrambled egg that’s not what we want we want this to be nice and creamy so I just place it on top of the the uh pot that I had take the water out that I took the pasta out of okay without letting the bottom touch the
Water just so that that steam keeps it nice and warm see I had this dish last week at that uh at that restaurant called Italy and I thought oh my God I loved it so much I thought I need to make it at home how hard could it be well you know
What I researched this is not hard at all and it’s delicious so now what I’m going to do is I have some uh shrimp already cooked I’m just going to warm the warm them up like just sauté them a little bit and then add them to my my Pasta I think this is ready taste test oh my God Spot on oh I can’t wait for my husband to have it okay thank you I’ll talk to you later
1 Comment
good job abuelita