Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta cû riquagghiu: Sicily’s Meat-Free Carbonara Delight
Discover Pasta cû riquagghiu, a simple yet flavourful Sicilian classic made with eggs and pecorino – perfect for a quick lunch that’s bursting with taste!
📖 What is it
Discover Pasta cû riquagghiu, a simple yet flavourful Sicilian classic made with eggs and pecorino – perfect for a quick lunch that’s bursting with taste!
🛒 Ingredients
- ✓ 400g pasta of your choice
- ✓ 2 fresh eggs
- ✓ 100g Sicilian pecorino, grated
- ✓ a small bunch of fresh parsley
- ✓ extra virgin olive oil
- ✓ salt, to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
Step into the authentic flavours of Sicily with Pasta cû riquagghiu, a dish steeped in rustic tradition and simplicity. The rich aroma of pecorino, the silky eggs, and a hint of freshly cracked black pepper will whisk you away to old-fashioned kitchens, where every mouthful is a journey to the heart of the island.
👨🍳 Preparation
- 1
Wash, dry and finely chop the parsley, setting half aside for garnish.
- 2
Beat the eggs in a bowl with a pinch of salt and plenty of 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 drizzle of extra virgin olive oil in a pan, add the pasta and the beaten eggs, stirring briskly to prevent the eggs from scrambling.
- 5
Stir in the grated pecorino and half the chopped parsley, mixing until you achieve a creamy texture. Add a spoonful of the reserved pasta water if needed.
- 6
Remove from the heat, plate up and finish with the remaining parsley, a sprinkle of pecorino and extra black pepper to taste.
💡 Tips and Variations
- •
For a more refined twist, swap some of the pecorino for smoked provola from the Madonie mountains, adding a sweet, smoky depth.
- •
Grate the zest of a Sicilian lemon over the dish to bring a fresh, lively note.
- •
If you enjoy bolder flavours, a pinch of Calabrian chilli flakes can beautifully enhance the creamy pasta.
- •
For a lighter vegetarian option, use low-fat fresh cheese and reduce the amount of pecorino.
- •
To boost umami, stir in a little nutritional yeast flakes during the final mixing.
- •
For a gluten-free version, choose corn or rice pasta to keep the authentic taste intact.
- •
The secret to this dish lies in gently stirring over low heat, allowing the ingredients to meld perfectly without overcooking the eggs.
📦 Storage
- • Best enjoyed immediately to savour its creamy texture and rich flavour.
- • If you have leftovers, store them in an airtight container in the fridge for up to 24 hours.
- • When reheating, warm gently in a pan with a splash of extra virgin olive oil to keep it soft and avoid drying out.
🍷 Pairing
Pair Pasta cû riquagghiu with a Sicilian red like Nero d’Avola, whose robust structure and fruity notes balance the pecorino’s sharpness. Alternatively, a light, fragrant Frappato highlights the dish’s freshness. For something from further afield, a classic Tuscan Chianti offers an elegant and harmonious match.
Making Pasta cû riquagghiu is like inviting a slice of authentic Sicily into your kitchen — simple ingredients, bold flavours, and a story in every bite. Do treat yourself to this traditional treasure and share it with your loved ones; after all, good food is best enjoyed together. Don’t forget to spread the joy by sharing this recipe with friends and family!
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