Pasta and Potatoes with Egg

Thoroughly wash the new potatoes in hot water, without peeling them, then dice them into evenly sized cubes. A uniform size promotes even cooking and ensures golden brown pieces on the outside while maintaining a tender texture on the inside.

Heat the olive oil in a skillet and fry the potato cubes until golden and tender. Salt the potatoes before removing them from the oil, then drain them and set them aside. Keep some of the frying oil in the skillet: it will be used to mix the final preparation.

Beat the eggs in a bowl until frothy a mixture uniform. Add the pecorino and a handful of chopped parsley, then incorporate the ingredients with a thorough mix. The mixture It must be smooth, with no pieces of cheese concentrated at the bottom.

Bring to a boil Bring plenty of salted water to the boil and cook the ditali. Drain them while they are still very tender. al dente, so they will maintain a compact consistency and can complete cooking directly in the skillet together with potatoes and to the mixture of egg.

Heat the skillet with some of the frying oil, then quickly add the drained pasta, the golden potatoes and the beaten eggs. Work over high heat to exploit the heat of the skillet, distributing the ingredients before the mixture start to thicken.

Add a pinch of black pepper and stir continuously until the eggs are set. Stop as soon as the mixture It appears firm and soft: the dough should be coated in egg and the cheese should blend in without drying out the preparation excessively.

Transfer the pasta to plates and serve immediately, while the eggs are still soft and the potatoes are still golden brown. Serving immediately preserves the contrast between the pasta wrapped in the mixture and the pecorino and the tender and crunchy nuts.