Agnello cacio e ova – lamb in cheese and egg sauce
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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.
First published in 2018
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Ingredients
Metric
Imperial
Agnello cacio e ova
- 800g of lamb shoulder, diced
- 2 onions, diced
- 300ml of white wine
- 200ml of vegetable stock
- 2 eggs
- 40g of pecorino, grated
- olive oil
- salt
- chopped parsley, to garnish
SAVE RECIPE
Method
1
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
7
Garnish with a handful of chopped parsley
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