You Won’t Miss the Meat in Cacio e Uova, Naples’ Vegetarian Carbonara

Pasta cacio e uova, or cas’ e ova in Neapolitan dialect, is an easy Campanian dish that may be most simply summarized as “meatless carbonara.” Like carbonara, cas’ e ova contains a silky, temperature-sensitive sauce made with eggs and a combination of grated Parmigiano-Reggiano and Pecorino Romano that coats al dente dried pasta. There is no crispy guanciale on this dish, though the pasta is historically tossed with slightly garlic-infused pork fats; strutto (lard) is a staple in Neapolitan cooking, however you possibly can simply maintain this dish vegetarian through the use of butter or olive oil. The ensuing dish is lighter and brighter than carbonara, whereas nonetheless being wealthy and satisfying.

Phrase of recommendation: As is the case with most regional Italian delicacies conversations, proceed with warning when evaluating the culinary traditions of Naples and Rome. Noting similarities will not get you in sizzling water, however be ready for a spirited debate. Additionally, this dish is to not be confused with pallotte cacio e ove, meatless Abbruzzese cheese-and-egg “meatballs” simmered in tomato sauce.

To realize a easy, creamy egg-and-cheese sauce, we comply with the identical fundamental process as our carbonara recipe. Begin by whisking collectively a mix of entire eggs and yolks (flipping the script through the use of extra entire eggs than yolks provides the sauce a barely looser and glossier texture) with the 2 grated cheeses in a big heatproof bowl. Then, in a skillet, evenly brown a pair cloves of garlic in butter (or your fats of selection). Take away the cloves and add al dente pasta to the pan, tossing and stirring to coat it effectively within the garlic-infused butter earlier than transferring it to the bowl with the egg and cheese combination, together with a big ladleful of starchy cooking water. Utilizing the undrained pasta-cooking pot permits us to harness the warmth and create a makeshift double broiler to softly prepare dinner the eggs with out scrambling them.

With fixed stirring and tossing, the eggs tighten up simply sufficient to type a silky sauce. I like to complete the dish with a handful of chopped parsley for slightly freshness to chop by the richness of the eggs and cheese. Subsequent time you are out of guanciale or pancetta, however within the temper for carbonara, do not despair! Make cas’ e ova as an alternative.

March 2021