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Pasta cu riquagghiu: This is how it is prepared
Whether or not you agree with the connection between Roman carbonara and Sicilian pasta cu riquagghiu, this interpretation is easy to prepare, cheap and surprisingly tasty.
You can prepare the dish with busiate, a typical fresh Sicilian pasta, or in another way, from tortiglioni to spaghetti.
- 400 pieces of penne, spaghetti or fusilli
- 2 eggs
- 60 g grated pecorino cheese
- 1 bunch of parsley
- black pepper
- Extra virgin olive oil
Step 1: Cook the noodles in boiling salted water. Meanwhile, prepare the riquagghiu: beat the eggs with a pinch of salt, add a handful of chopped parsley, pecorino cheese and lots of pepper. Mix well.
Step 2: Fry the noodles very al dente. Heat a few spoons of oil in a large pan and fry the beets for 3-4 minutes.
Step 3: Reduce the heat and pour the egg mixture over the noodles, stirring quickly until the egg is cooked. If necessary, you can add some cooking water at this stage for a smoother result. (Also: McDonald’s: Employees never eat these products)