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Pecorino & Black Pepper Pasta Recipe

This works well as main dish when served with salad, or as a tasty side dish.

Servings: 4

Active time: 40 minutes

Total time:

Ingredients

  • 4 Davidson's Safest Choice® pasteurized egg(s) at room temperature
  • 1/4 c mascarpone
  • 3/4 tsp salt
  • 16 oz angel hair pasta
  • 3/4 c grated Pecorino Romano cheese
  • coarsely ground black pepper

Preparation

  1. Heat pasta serving bowl by filling it with hot water while pasta and sauce are prepared.
  2. In bowl of a double boiler, beat eggs, mascarpone and salt. Place bowl over a pot of barely simmering water; stir frequently to prevent eggs from scrambling.
  3. Cook pasta in 6 quarts of boiling salted water until al dente; about 3 minutes. Drain in a colander, saving 1/2 cup of cooking water.
  4. Whisk 2 tablespoons of cooking water into egg mixture; then stir the rest of the cooking water into egg mixture.
  5. Empty water from serving bowl and add pasta. Quickly toss with egg mixture and grated cheese.
  6. Sprinkle with black pepper according to taste and serve immediately.

Notes

Cream cheese may be substituted for the mascarpone.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 630
Calories from Fat 170
Total Fat 19g (29% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 225mg (75% DV)
Sodium 810mg (34% DV)
Total
Carbohydrate
82g (27% DV)
Dietary Fiber 2g (8% DV)
Sugars 5g
Protein 30g
Vitamin A 4%
Vitamin C 0%
Calcium 20%
Iron 10%

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.