Cacio E Pepe Egg Noodles
Cacio E Pepe holds a special place among our cherished pasta dishes. This healthier adaptation involves crafting your own pasta from scratch, and the best part is, it's much simpler than it may seem. All you need is a reliable nonstick pan. The process is not only delightfully uncomplicated but also incredibly enjoyable, resulting in a dish that is undeniably scrumptious.
Ingredients
- 4 large eggs
- Kosher salt
- 2 tsp. canola oil, divided
- 2 tbsp. butter
- 4 cloves garlic, minced
- 1/4 c. freshly grated Parmesan, plus more for serving
- 1/4 c. fresh parsley, chopped
- Freshly ground black pepper
Instructions
- 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 pan to evenly coat bottom of skillet with egg. Cook, undisturbed, until edge is set, about 1 minute.
- Run a spatula along edge of egg to release, then use your hands to gently flip. Cook until egg is just set on the bottom, about 20 seconds.
- Slide omelet onto a cutting board and let cool 1 minute. Meanwhile, repeat process with remaining oil and egg. Roll omelets like a cigar and slice into ¼"-inch-thick "noodles."
- Return skillet to medium-high heat and melt butter. Add garlic and cook until fragrant, 1 minute. Add noodles, Parmesan, and parsley and toss.
- Season with pepper and sprinkle with Parmesan before serving.
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