Pasta Gemma
By @kellysalwayscooking
Adapted from Italian American
Serves 4
Ingredients:
Instructions:
Bring a large pot of water to a boil.
In a small bowl, whisk the eggs until well beaten. Add the Parmigiano-Reggiano and Pecorino and stir well to combine. Set aside.
In a small pot or saute pan, heat the olive oil over medium heat. Add the garlic, pepper, and smoked paprika, stirring often with a wooden spoon, until the garlic and toasted and fragrant, but do not let it become crispy. Remove from the heat.
When the water comes to a boil, generously salt the water, add the bucatini, bring the water back to a boil, and boil for three minutes, or until al dente. Reserve one cup of the pasta cooking water, then drain the pasta. Return the pasta and the reserved cooking water to the pot.
Add the garlic-oil mixture to the pasta in the pot and stir to combine.Set the pasta pot over medium-low heat and slowly pour in the egg-cheese mixture with one hand while continuing to stir with the other hand, mixing vigorously to create a creamy sauce. It’s important to move quickly during this step so the eggs don’t curdle. Once the sauce is thick and creamy (1-2 minutes), remove from the heat. Add the scallions and lemon juice and stir well to combine.
Serve immediately, topped with more grated cheese and pepper if desired.
Adapted from Italian American
Serves 4
Ingredients:
- 1 lb fresh bucatini
- 3 large eggs
- 2/3 cup finely grated Parmigiano-Reggiano
- 2/3 cup finely grated Pecorino-Romano
- 1/3 cup extra virgin olive oil
- 10 cloves garlic, finely chopped
- 2 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons smoked paprika
- 1 cup thinly sliced scallions (6-8 scallions)
- 1 tablespoon fresh lemon juice
Instructions:
Bring a large pot of water to a boil.
In a small bowl, whisk the eggs until well beaten. Add the Parmigiano-Reggiano and Pecorino and stir well to combine. Set aside.
In a small pot or saute pan, heat the olive oil over medium heat. Add the garlic, pepper, and smoked paprika, stirring often with a wooden spoon, until the garlic and toasted and fragrant, but do not let it become crispy. Remove from the heat.
When the water comes to a boil, generously salt the water, add the bucatini, bring the water back to a boil, and boil for three minutes, or until al dente. Reserve one cup of the pasta cooking water, then drain the pasta. Return the pasta and the reserved cooking water to the pot.
Add the garlic-oil mixture to the pasta in the pot and stir to combine.Set the pasta pot over medium-low heat and slowly pour in the egg-cheese mixture with one hand while continuing to stir with the other hand, mixing vigorously to create a creamy sauce. It’s important to move quickly during this step so the eggs don’t curdle. Once the sauce is thick and creamy (1-2 minutes), remove from the heat. Add the scallions and lemon juice and stir well to combine.
Serve immediately, topped with more grated cheese and pepper if desired.
