Cacio e Uova (Neapolitan Egg and Cheese Pasta)

• 2 Egg
• 70 g Pecorino Romano cheese
• 200 g Egg pasta nest
• 1 tsp Fine sea salt
• 1 tbsp Extra virgin olive oil
• 1 tsp Black pepper

1. Bring a large pot of water to the boil and season it with the fine sea salt. In a mixing bowl, whisk the eggs with most of the pecorino Romano cheese, reserving a small handful for serving. Whisk in half the black pepper.
2. Add the egg pasta nest to the boiling water and cook until just al dente. Scoop out about 150 ml of the pasta water, then drain the pasta in a colander. Return the pot to the hob over low heat.
3. Add the extra virgin olive oil to the pot, then add the drained pasta and toss for 30 seconds to coat and cool it slightly. Take the pot off the heat and pour in the egg and cheese mixture, tossing constantly with tongs. Add a splash of reserved pasta water as needed until the pasta is glossy and creamy, not claggy.
4. Taste and adjust with a little more black pepper if you like. Divide between bowls and finish with the reserved pecorino Romano cheese. Serve straight away while the sauce is silky.

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