Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta cû riquagghiu: Sicilian Carbonara Without Meat
Discover pasta cû riquagghiu, a simple yet flavourful Sicilian dish made with eggs and pecorino – perfect for a quick lunch that’s bursting with taste!
🛒 Ingredients
- ✓ 400g of your favourite pasta shape
- ✓ 2 fresh eggs
- ✓ 100g grated Sicilian pecorino cheese
- ✓ a small bunch of fresh parsley
- ✓ extra virgin olive oil
- ✓ salt, to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
Fancy serving up an authentic Sicilian dish that’s effortlessly delicious? Try pasta cû riquagghiu! This humble recipe, born in the rustic homes of Sicily, marries the silky richness of eggs with the sharp, aromatic pecorino and a good grind of black pepper. In just a few minutes you’ll have a Mediterranean first course that wins hearts at the very first bite.
👨🍳 Preparation
- 1
Wash and dry the parsley, then finely chop it, saving half for garnish.
- 2
Whisk the eggs in a bowl with a pinch of salt and plenty of freshly ground black pepper.
- 3
Cook the pasta in plenty of salted water until just al dente, reserving a ladle of the cooking water.
- 4
Warm a splash of extra virgin olive oil in a pan, add the pasta and the beaten eggs, stirring briskly to prevent the eggs from scrambling too much.
- 5
Stir in the grated pecorino and half the chopped parsley, mixing until creamy. If needed, add a tablespoon of the reserved cooking water to loosen the sauce.
- 6
Turn off the heat, plate up, and finish with the remaining parsley, a dusting of pecorino, and more black pepper if you like.
💡 Tips and Variations
For a milder flavour, swap some of the pecorino for Madonie provola. A little grated lemon zest lends freshness, while a pinch of chilli flakes gives a cheeky kick.
📦 Storage
- • Best enjoyed straight away to appreciate its perfect creaminess.
- • You can keep leftovers in the fridge for up to one day; reheat gently in a pan with a drizzle of olive oil.
🍷 Pairing
Serve your pasta cû riquagghiu alongside a glass of Delia Nivolelli Merlot Riserva, a smooth and elegant red that beautifully complements the tangy pecorino and peppery notes.
Give this lovely Sicilian classic a go at home – it’s simple, comforting, and packed with wholesome flavours. Whether for a midweek meal or a relaxed weekend lunch, it’s sure to delight family and friends alike. Do share how you get on – I’d love to hear your pasta tales and any little twists you add to make it your own!
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