Pasta cu riquagghiu - Sicilian Carbonara
solo-dolcePasta cu riquagghiu is the Sicilian carbonara; producing this variation of the classic carbonara is simple, inexpensive, and surprisingly delicious.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course Main Course, Pasta
Cuisine Italian
- 14 oz rigatoni pasta
- 2 eggs
- 5 tbsp grated sicilian pecorino or caciocavallo
- chopped parsley
- 4 tbsp muddica atturrata
- Salt and pepper
- 5 tbsp extra virgin olive oil
Parsley should be thoroughly cleaned and dried before being finely chopped.
In a small mixing bowl, crack the two eggs and whisk the salt, pepper, pecorino, and chopped parsley quickly together.
Boil the pasta until it is al dente, then drain it
Before draining the pasta, heat a pan with 5 tablespoons of oil.
Pour the pasta into the pan and cook it for five minutes, stirring occasionally.
Reduce to a low heat setting and pour the riquagghiu over the pasta.
To ensure that everything is thoroughly combined, stir quickly.
If it appears too dry, add additional cooking water.
Serve with muddica atturrata on top.
Keyword Pasta cu riquagghiu, Sicilian Carbonara