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Cacio e Pepe with Poached Egg Recipe

Cacio e Pepe with Poached Egg is a new twist on a traditional Roman dish, Cacio e Pepe, which literally means “cheese and pepper”. The dish is wonderfully simple and focuses on straightforward Italian flavors. The fresh cracked black pepper adds a nice warmth of spice and the cheese provides the salty, nutty notes to the dish.

Recipe courtesy Nam Nguyen of The Culinary Chronicles.

Servings: 1

Active time: 20 minutes

Total time:


  • kosher salt
  • 2 oz dry linguine or spaghetti pasta
  • 1 tsp white vinegar
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 2 Tbsp olive oil
  • 1 slice prosciutto, cut into small strips
  • 2 Tbsp unsalted butter
  • 4 sage leaves
  • 1/2 tsp fresh cracked black pepper
  • 2 1/2 Tbsp + 1/2 tsp grated Pecorino Romano cheese


  1. Boil the pasta for approximately 8-10 minutes in salted water until al dente. Drain the pasta and reserve 1/4 cup of the starchy water that the pasta was cooked in.
  2. Fill a small pot 3/4 full of water and bring to a rolling boil. Pour in the vinegar and slightly lower the heat. Crack the egg into a small bowl. Take a spoon and swirl it around quickly in the pot to make a whirlpool in the water. Slowly pour the egg into the center of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 3-4 minutes, use a slotted spoon to remove the egg and set aside. Cover the pot and turn the heat down to low to keep the water hot.
  3. In a large skillet, heat the olive oil to medium. Add the prosciutto strips and pan fry until crispy. Transfer the prosciutto to a plate lined with paper towels to drain. Add the butter and swirl it around the skillet. Once the butter has melted, add the sage leaves and black pepper. Allow the sage leaves to fry and become crispy. Transfer the sage leaves to the paper towel lined plate alongside the crispy prosciutto.
  4. Pour the reserved pasta water into the skillet with the melted butter, olive oil and black pepper. Once the liquids start to boil, toss in the pasta and sprinkle in 2 tablespoons of the Pecorino Romano. Vigorously toss the pasta to even coat it with the sauce. Transfer the pasta to a dish.
  5. Using the slotted spoon, dip the poached egg into the pot of hot water to warm it. Place the egg on top of the pasta. Sprinkle the top of the dish with remaining Pecorino Romano, crispy prosciutto pieces and sage leaves. Serve immediately.

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Nutrition Facts

Serving Size (full recipe)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 830
Calories from Fat 560
Total Fat 63g (97% DV)
Saturated Fat 24g (120% DV)
Trans Fat 1g
Cholesterol 275mg (92% DV)
Sodium 680mg (28% DV)
43g (14% DV)
Dietary Fiber 2g (8% DV)
Sugars 3g
Protein 26g
Vitamin A 20%
Vitamin C 0%
Calcium 20%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.