Home » Pasta cu’ riquagghiu (Sicilian recipe)

Pasta cu’ riquagghiu (Sicilian recipe)

Fast recipe. It is not a carbonara!

by Ada Parisi
5 min read
Pasta cu' riquagghiu (ricetta siciliana)

Have you ever heard of pasta cu’ riquagghiu? It is a poor and very ancient Sicilian recipe, prepared with very few ingredients including eggs and pecorino cheese. Really simple and tasty recipe, see how easy it is to prepare it in this short VIDEO RECIPE. And no, it is not the Carbonara siciliana, although comparing these two recipes is inevitable. In common with carbonara, In fact, there are yes eggs and pecorino cheese, but the process and the result are completely different. First of all, whole eggs are used and not just yolks, as it happens for carbonara. In addition, the eggs must coagulate completely and do not remain creamy. Yet, the presence of abundant parsley gives the dish a herbaceous and fresh aroma that carbonara does not have at all. This dish enters my top ten of recipes with eggs, ingredient I love.

Pasta cu’ riquagghiu: what does it mean in Sicilian

“Riquagghiu” means 'what is represented, curd, firm”: in this case the egg, used whole, that coagulates with heat. It is a poor and peasant recipe very simple to prepare and very tasty. Paramount, given the poverty of the ingredients, that are of quality, especially extra virgin olive oil and pecorino cheese. over, Obviously, with the freshest eggs. To taste, can be added to the end of breadcrumbs, the 'muddica atturrata’ typical of many Sicilian first courses. I prefer not because it is a first already quite 'dry', and the bread helps to dry it further. Although, according to your taste, You can add some’ of pasta cooking water to make the egg creamier and less clotted.

A la pasta cu’ riquagghiu, a homemade and simple recipe, like it as it is, with that hint of parsley grass, the softness of the eggs and the savory note of pecorino cheese. Another point in common with the carbonara, however, there is: don't forget to add lots of freshly ground black pepper. I remember that it was often prepared among the EASTER RECIPES, perhaps due to the presence of eggs. Who knows if it will come in handy. Have a good day!

Pasta cu' riquagghiu (ricetta siciliana)

PASTA CU' RIQUAGGHIU (Sicilian recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 3.6/5
( 17 voted )

Ingredients

320 g spaghetti (or pasta you prefer)

3 whole eggs

a bunch of parsley

extra virgin olive oil, to taste

salt and pepper, to taste

100 grams of grated pecorino cheese

Procedure

Paste with' riquagghiu (Sicilian recipe)

The pasta cu' riquagghiu is very easy to prepare, as you see in VIDEO RECIPE. First wash the parsley and chop it finely. Grate the pecorino cheese.

Break the eggs into a bowl, add the grated pecorino cheese, chopped parsley and a pinch of salt and beat them as if to make an omelette.

Boil the pasta in salted water. I used spaghetti, but you could use a typical Sicilian format such as busiate or macaroni with underwire homemade. Pens are also often used: I hate them.

Put in a large pan plenty of extra virgin olive oil, heat over very low heat and, add the dough very al dente. Sauté the pasta in oil over high heat, in order to flavor it. Then, add the egg mixture, parsley and pecorino cheese and mix quickly until the eggs have clumped, permeating the dough. If you prefer a creamier result, you can add cooking water in order to obtain the desired fluidity. I like that the eggs are almost scrambled.

Serve the pasta cu' riquagghiu completing the dish with freshly ground black pepper, a little parsley and grated pecorino cheese. You can also add toasted breadcrumbs or fried in a little oil, but it will dry the pasta slightly. The choice is yours. Bon appétit!

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4 comments

Spike 14 March 2022 - 23:46

Thank you so much for the suggestion. I did use one package I brought back from Sicily, but will try with your directions. I have a package of penne made with ink from seppia that I bought there also,. If you have any suggestions for what would work well, that would be great. Usually I use the black pasta (we have it here too) with clams or mussels.

Reply
Ada Parisi 16 March 2022 - 11:00

You can use black pasta with all kind of mussels or fish. You can try the clams, lemon and tomato pasta , or the traditional pasta with squid ink id you can find the squid. LEt me know, ADA

Reply
Spike March 8, 2022 - 13:25

This looks terrific and I will cook it once I get through the fish I bought at market this morning. I have a related questions. I recently spent two weeks in Sicily eating everything. What gives me trouble is that I can’t get pasta to come out with the same texture and I don’t understand. I brought back dried pasta and I have three or four brands of Italian pasta I buy locally as I am not too far from Italy. But I can never get that perfect texture that is firm and soft at the same time that I had in Sicily. I had the same experience in Puglia. I have tried every amount of time, I do know I used to slightly overcook it even though it still seemed al dente. Any tips? Or is the water in Italy different?

Reply
Ada Parisi March 8, 2022 - 17:44

Hi Spike, Thank you. So, let’s try to solve your doubts about cooking pasta. First of all, did you buy pasta in Italy? I ask you because the brands you find abroad often produce a different pasta for export than the one they sell on the Italian market. And therefore cooking problems can also arise from this. If, on the other hand, you bought it in Italy, to get the correct consistency you just have to cook it in salted water (it must boil before putting the pasta in it) and cook it for about 2-3 minutes less than the time indicated on the package. If you stir or sauté the pasta in a pan with the sauce, even 4-5 minutes less. Try it, let me know. ADA

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