Cacio E Pepe Egg Noodles
Rating
4 large eggs Kosher salt 2 tsp. canola oil 1 tbsp. butter ¼ c. freshly grated Parmesan, plus more for serving Freshly ground black pepper
Ingredients
- 4 large eggs
- Kosher salt
- 2 tsp. canola oil
- 1 tbsp. butter
- ¼ c. freshly grated Parmesan, plus more for serving
- Freshly ground black pepper
Instructions
- Crack eggs into a medium bowl and season with salt. Whisk until smooth.
- In a medium nonstick skillet over medium-high heat, heat 1 teaspoon oil. Add half the egg mixture and twirl the pan to evenly coat the bottom of skillet with egg. Cook, undisturbed, until edges are set, about 1 minute.
- Run a spatula along edges of egg to release, then use your hands to gently flip the omelette. Cook until egg is just set on the bottom, about 20 seconds.
- Slide omelette onto a cutting board and let cool slightly for 1 minute. Meanwhile, repeat process with remaining oil and eggs. Roll omelettes up like a cigar and slice into ¼-inch thick "noodles."
- Return skillet to medium-high and melt butter. While whisking, slowly pour in ¼ cup water until combined. Add Parmesan and pepper, and stir until Parmesan melts into sauce. Add noodles and toss to coat.
- Season with more pepper and sprinkle with more Parmesan before serving.
