Ingredients:

  • 12 oz Acini de Pepe pasta
  • 3 tbsp unsalted butter
  • 4 cups low-sodium chicken stock
  • 2 cloves garlic, smashed
  • 1 large egg
  • 0.75 cup Pecorino Romano cheese, freshly grated
  • 1 tbsp lemon juice
  • 1 tsp freshly cracked black pepper
  • 0.25 cup fresh parsley, finely minced

Instructions:

  1. Place the butter in a wide skillet over medium heat. Once it begins to sizzle and foam, add the smashed garlic cloves.
  2. Pour the 12 oz Acini de Pepe into the butter. Stir constantly for 2 minutes until the pasta smells nutty and turns golden.
  3. Slowly pour in the chicken stock. Increase the heat to bring it to a boil, then immediately reduce to a simmer. The liquid should just barely cover the pasta grains.
  4. Cook for 8 to 10 minutes, stirring occasionally. You are looking for the liquid to be mostly absorbed until the mixture looks like thick porridge.
  5. While the pasta simmers, whisk the egg and 0.75 cup Pecorino Romano in a small bowl. Add the black pepper here as well so it's evenly distributed.
  6. Take a small ladle of the hot pasta liquid and slowly whisk it into the egg mixture. This raises the temperature of the egg slowly so it doesn't scramble.
  7. Turn off the heat entirely. Pour the egg and cheese mixture over the pasta and stir vigorously for 60 seconds until the sauce becomes glossy and thick.
  8. Stir in the lemon juice and parsley. The heat from the pasta will wilt the parsley just enough to release its oils without losing its vibrant green color.
  9. Taste a spoonful. If it needs more salt, add a pinch, but remember the Pecorino is already quite salty. Serve immediately while the texture is at its peak silkiness.