Cacio E Pepe Egg Noodles
Cacio E Pepe is one of our all time FAVORITE pasta dishes. This lightened up version calls for making your pasta from scratch—the good news is it's SO much easier than it sounds. All you need is a good nonstick pan. It's so simple and yet so fun to make and, of course, absolutely delicious.
Made it? Let us know how it went in the comment section below!
Yields:
1
serving
Prep Time:
0
hours
5
mins
Total Time:
0
hours
15
mins
Ingredients
4
large eggs
Kosher salt
2
tsp.
canola oil
1
tbsp.
butter
1/4
c.
freshly grated Parmesan, plus more for serving
Freshly ground black pepper
Directions
- Crack eggs into a medium bowl and season with salt. Whisk until smooth.
- In a medium nonstick skillet over medium-high heat, heat 1 teaspoon oil. Add half the egg mixture and swirl the pan to evenly coat the bottom of skillet with egg. Cook, undisturbed, until edges are set, about 1 minute.
- Run a spatula along edges of egg to release, then use your hands to gently flip the omelette. Cook until egg is just set on the bottom, about 20 seconds.
- Slide omelette onto a cutting board and let cool slightly for 1 minute. Meanwhile, repeat process with remaining oil and eggs. Roll omelettes up like a cigar and slice into ¼-inch thick "noodles."
- Return skillet to medium-high and melt butter. While whisking, slowly pour in ¼ cup water until combined. Add Parmesan and pepper, and stir until Parmesan melts into sauce. Add noodles and toss to coat.
- Season with more pepper and sprinkle with more Parmesan before serving.
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