Summer 2019 Issue
CELEBRATING MIRACLES
Each spring, with the winds of March, I get the brash idea to turn my backyard into a full-on mini-farm. I picture obedient rows. Organic strawberries. Defiant sta...
Don’t have homemade pasta? Swap in fresh or dried. Options for this soup abound: add fresh escarole or white beans, use another cheese, include small meatballs, or add a dollop of butter. First, though, try it just like this.
Ingredients
SERVINGS: 8-10 Serving(s)
- 1 pound dried or fresh fettuccini or linguini, broken into 1-inch pieces
- 8 to 10 eggs
- ½ to ¾ cup grated Pecorino Romano cheese
- Salt and freshly ground black pepper
Preparation
Boil enough salted water to cook a pound of pasta. When the water is boiling, add the pasta and cook until al dente. In the meantime, beat the eggs in a large bowl, then mix in the grated cheese. When the pasta reaches the desired tenderness, remove the pot from the heat—do not drain the water. Immediately pour in the egg/cheese mixture and stir vigorously. Season with salt and pepper to taste; serve hot.
Cooking
Total cooking time: 40 minutes
Active cooking time: 5 minutes
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