Creamy Fregula Pasta
This pasta dish effortlessly combines simplicity with richness, capturing the essence of comfort food while offering a touch of sophistication. Originating from the culinary traditions of Sardinia, fregula pasta - also known as "Sardinian couscous" - is the star of this dish. These tiny pearls of pasta have a distinctive nutty flavour and a slightly chewy texture that sets them apart from other types of pasta.
In this particular rendition, fregula pasta is cooked in a flavourful beef stock. This technique not only enhances the pasta’s inherent taste, but also infuses it with a deep, savoury richness that forms the foundation of the dish. As the pasta cooks, it absorbs the stock, becoming tender, yet retaining a delightful al-dente bite.
The transformative moment comes with the addition of a creamy sauce made from egg yolks and pecorino romano cheese. This classic combination is reminiscent of the beloved carbonara, where the heat from the freshly cooked pasta gently cooks the egg yolks, creating a velvety sauce that clings to each pearl of fregula. The pecorino romano, with its sharp and tangy flavor, adds a layer of complexity, balancing the richness of the sauce with a hint of saltiness.
The final touch of freshly cracked black pepper adds a subtle spice that enhances the overall flavour without overpowering the dish. The result is a harmonious blend of textures and tastes: the nuttiness of the fregula, the savoury depth of the beef stock, the creamy richness of the egg yolk sauce, and the sharp tang of Pecorino Romano. Each bite offers a comforting yet sophisticated experience, making it an ideal dish for both casual weeknight dinners and special occasions.
Its rustic roots and elegant presentation make it a timeless favourite, one that invites you to savour the moment and enjoy the simpler, yet finer things in life.
Cook the pasta in salted beef stock until al-dente, without draining the remaining liquid.
Beat the egg yolks with pecorino romano cheese and pepper, then stir it into the pasta until fully combined.
Creamy Fregula Pasta
Ingredients
Instructions
- Cook the pasta in salted beef stock until al-dente, without draining the remaining liquid.
- Beat the egg yolks with pecorino romano cheese and pepper, then stir it into the pasta until fully combined.
