Maccheroni with eggs and anchovies
A succulent dish from Calabrian cuisine. The recipe for "maccheroni with eggs and anchovies" is a tasty first course and very simple to prepare.
Servings: 4 persone
Equipment
- Large deep pot
- Colander
- Non-stick skillet (to melt the anchovies and mix with the eggs)
- Bowl (for beating eggs)
- Wooden spoon
- Grater (optional, if using cheese)
- Serving bowl (for serving)
Ingredients
- 300 gr Pasta maccheroni
- 2 nr Eggs
- 2 cucchiai Pecorino cheese grated
- 100 gr Anchovies under salt
- 10 gr Parsley
- 4 cucchiai Olive Oil extra virgin
- qb Salt
- qb Pepper
Instructions
- Chop the parsley. Wash it, dry it, and chop it finely.
- Bring plenty of salted water to a boil in a saucepan.
- Clean the anchovies, desalinate them, and cut into pieces.
- In a shallow dish, beat the eggs. Add salt and a bit of pepper.
- Cook the pasta and meanwhile, heat the anchovies with oil in a skillet.
- Drain the pasta al dente and add it to the skillet, cooking for about 2 more minutes over moderate heat.
- Add the eggs, pecorino cheese, and continue to stir quickly.
- Remove the pasta from the heat and sprinkle with parsley. Mix and serve immediately.
