Cacio E Pepe is a beloved pasta dish, and this lighter version involves making your pasta from scratch. The good news is, it’s much easier than you might think, requiring just a good nonstick pan. It’s a simple and enjoyable process, resulting in a dish that’s absolutely delicious.
Ingredients:-
4 large eggs
Kosher salt
2 teaspoons canola oil, divided
2 tablespoons butter
4 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup fresh parsley, chopped
Freshly ground black pepper
Directions:-
Stap 1
In a medium bowl, crack the eggs and season them with salt. Whisk until smooth.
Stap 2
Heat 1 teaspoon of oil in a medium nonstick skillet over medium-high heat. Pour half of the egg mixture into the skillet and swirl it to evenly coat the bottom. Allow it to cook without disturbing until the edges are set, about 1 minute.
Stap 3
Using a spatula, release the edge of the egg from the skillet, then gently flip it using your hands. Cook until the egg is just set on the bottom, approximately 20 seconds.
Stap 4
Transfer the cooked omelet onto a cutting board and let it cool for 1 minute. Repeat the process with the remaining oil and egg mixture. Roll each omelet like a cigar and slice them into ΒΌ-inch-thick “noodles.”
Stap 5
Return the skillet to medium-high heat and melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Then, add the egg noodles, Parmesan cheese, and chopped parsley. Toss everything together.
Stap 7
Season the noodles with freshly ground black pepper and sprinkle them with additional Parmesan before serving. Enjoy!
