# Pasta Cacio e Uova: Naples' Silky Egg and Cheese Sauce

Cacio e uova represents one of Italian cuisine's most elegant economies. This Neapolitan pasta uses just three core ingredients—eggs, cheese, and pasta—to create a sauce that coats each strand with creamy richness. No cream needed. No meat required.

The technique relies on emulsion. Egg yolks and grated cheese melt into warm pasta water and pasta heat, creating a velvety coating that clings to spaghetti or rigatoni. Pecorino Romano provides sharp, salty depth; some recipes call for a mix of Pecorino and Parmigiano-Reggiano. The eggs must be tempered carefully. A cook whisks yolks and cheese together off heat, then slowly adds hot pasta water while tossing the drained pasta in the pan. Rush the process and scrambled eggs result instead of sauce.

Serious Eats positions cacio e uova as a leaner cousin to the more famous cacio e pepe. While cacio e pepe relies on black pepper's sharp edge and fat from pecorino itself, cacio e uova trades pepper for the richness of whole eggs. The result tastes lighter yet more indulgent simultaneously.

This dish thrives on ingredient quality. Room-temperature eggs emulsify more reliably than cold ones. Freshly grated cheese melts faster and smoother than pre-shredded varieties. Pasta water starch acts as the emulsifier's partner, so reserving at least one cup before draining becomes essential.

The dish emerged from Neapolitan home cooking, where eggs and cheese were pantry staples. It appears less frequently on restaurant menus than cacio e pepe or carbonara,