- 400 g Italian pasta type "Penne"
- 250 g peeled tomatoes
- 2 egg yolks
- 50 g grated pecorino romano cheese
- extra-virgin olive oil to taste
- 1 clove of garlic
- fresh chili pepper to taste
- parsley to taste
- salt to taste
- pepper to taste
Start by placing the egg yolks in a bowl and beating them with a whisk, adding a pinch of salt and a generous amount of grated black pepper. Add the grated pecorino cheese and continue whisking until the mixture is light and well thickened. In a nonstick, thick-bottomed skillet, heat a few tablespoons of extra-virgin olive oil. Add the crushed poached garlic clove and let it brown. Then add the peeled tomatoes and cook over low heat; the sauce should be quite runny. Mash the peeled tomatoes to get rid of water in excess. Boil the pasta in plenty of water and, once ready and al dente, add it to the sauce, and stir over the fire. Serve piping hot.
Source:
https://www.corriere.it/cook/ricette/penne-cacio-uova_14fcf786-bad3-11ea-9e85-8f24b6c04102.shtml
