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Maccheroncini al pettine cacio and pepper on escarole

Ingredients for 4 people
  • 350 g Maccheroncini al Pettine
  • 100 g PDO Pecorino Romano cheese
  • 1 Stewed escarole
  • 6 Egg yolks
  • 50 g PDO Parmigiano Reggiano cheese
  • to taste Salt and pepper


  1. In a bowl, beat the eggs and add the grated Pecorino, Parmesan and pepper.

  2. Cook the Maccheroncini al Pettine in salted water, drain it and pour it into a pan with the beaten eggs. Mix everything over low heat, so that the egg cannot thicken. Arrange the stewed escarole on the bottom of a serving dish, place the pasta on top and serve


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