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Pasta cu riquagghiu: so prepared
Whether or not you agree with the link between Roman carbonara and Sicilian pasta cu riquaggiu, this reinterpretation is easy, cheap and surprisingly delicious.
You can prepare the dish in either the typical Sicilian fresh pasta busiate or any other format, from tortiglion to spaghetti.
- 400 pieces of pennies, spaghetti or fusilli
- 2 eggs
- 60 g grated pecorino cheese
- 1 bunch parsley
- Extra virgin olive oil
Step 1: Boil the noodles in boiling salted water. In the meantime, prepare the riquagghiu: beat the eggs with a pinch of salt, add a handful of chopped parsley, pecorino cheese and plenty of pepper. Mix well.
Step 2: Drain the noodles very al dente. Heat a few tablespoons of oil in a large pan and throw in the noodles for 3-4 minutes.
Step 3: Turn the heat down and pour the egg mixture over the noodles, whisking quickly and evenly until the egg hardens. If necessary, you can add a little boiling water at this stage to make the result smoother. (Also: McDonald’s: employees would never eat these products)