This agnello cacio e ova recipe is a truly unique dish hailing from Abruzzo, where lamb is the king of meats. It's best to think of this as a kind of lamb carbonara – aim to emulsify the egg with the cheese over a moderate heat without scrambling the egg and you'll have a lovely rich sauce.
Sweat down the onions in a dash of oil in a large pan until translucent but not coloured
2
Season the lamb with salt and add to the pan. Turn occasionally until browned on all sides, decanting a little fat occasionally if there's a lot being released from the lamb
3
Once all the meat is browned, add the white wine and stock and simmer for 1 hour
4
Once the liquid has reduced by three quarters, remove from the heat and leave to cool a little
5
In a jug, whisk the eggs then stir in the grated Pecorino
6
Once the meat has cooled a little – it should be still warm but not too hot to scramble the egg – stir in the egg mixture. It should emulsify with the meat to create a lovely creamy sauce
