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Penne with Egg and Cheese “Abruzzo”
Pennette “Cacio e Ova”

Serves 4

320 gr. or 11.5 oz. penne
3 Tbsp. EVOO
160 gr. or 5.75 oz. Italian can peeled tomato’s cut in strips + ½ cup of liquid
1 clove garlic, minced
2 Tbsp. onions, finely chopped
2 egg yolks
80 gr. or 3 oz. pecorino cheese
2 Tbsp. parsley, chopped
pinch of chili flakes (optional)
4 Tbsp. coarse bread, crumb, toasted

1. In a sauce pan over medium high heat, add EVOO and onions and cook until they become
2. Add the garlic, tomatoes strips, the liquid, salt, pepper and chili flakes and cook for 10 minutes. Add some water if necessary. Set aside
3. In a bowl combine egg yolks, pecorino cheese, parsley and 3 tablespoons of water. Mix well.
4. Bring a pot with salted water to a boil and cook the penne as per package instructions. Bring
the tomato sauce to a boil.
5. Drain pasta and save some of the cooking water. Add to the tomato sauce.
6. Remove from heat add eggs and cheese mixture along with ¼ cup of the cooking water.
7. Mix well and sprinkle with bread crumbs before serving.

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.