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Meat, Italy

Lamb cacio e uova with spring peas

Lamb cacio e uova is an Abruzzo style lamb stew, simmered slowly then finished with beaten eggs and pecorino, served with fresh peas. It takes 85 minutes for 4 people, rated medium difficulty, at €4.20 per person. The key is one move, pouring the eggs in off the heat and stirring quickly for a silky sauce instead of scrambled eggs.

A lamb stew from the Abruzzo region, finished with beaten eggs and pecorino and simmered with fresh peas.

Lamb cacio e uova with spring peas
Total time
1 h 25
Difficulty
Medium
Cost per person
€4.20
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Spring

The lamb simmers a long time in its own juices with onion, garlic, and white wine, until it's tender enough to cut with a spoon. The peas cook right in that broth and soak up its flavor, no need to blanch them separately. What truly changes the dish is the beaten eggs and pecorino, stirred in at the very end, turning the sauce creamy and clingy, far from a plain stew.

This is a spring dish, the season when fresh peas taste their best, though frozen peas work just fine on a weeknight. Save it for a Sunday or a meal where you can watch the last step closely, since the egg stage asks for your full attention and quick hands. Kids used to bolder flavors like pecorino and lamb will enjoy it, others might prefer a milder version.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder, cut into pieces 900 g

Fruits and vegetables

  • Fresh or frozen shelled peas 400 g
  • Onion 1
  • Garlic 2 cloves
  • Flat leaf parsley 4 sprigs

Pantry

  • Dry white wineoften in the pantry 15 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Pecorino or parmesan, grated 60 g

Bakery

  • Country bread 4 slices

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Brown the lamb in the olive oil in a Dutch oven, in small batches. 10 min

    Pat the meat dry before searing so it browns properly.

  2. Add the chopped onion and garlic, cook for 3 minutes, then pour in the white wine and let it evaporate. 5 min

    Scrape the bottom of the pot with your spoon.

  3. Cover halfway with hot water, season with salt and pepper, and simmer covered over low heat. 50 min

    The meat is ready when it cuts easily with a spoon.

  4. Add the peas and continue cooking. 12 min

    No need to cook them separately, they soak up the lamb's juices.

  5. Beat the eggs with the pecorino and parsley, pour in off the heat while stirring, and serve with the bread. 3 min

    Let the pot sit off the heat for 30 seconds before adding the eggs.

Our tips to get it right

  • Pick a pecorino that isn't too aged if you're worried about a sharp, salty bite, or mix it half and half with parmesan.
  • Beat the eggs at room temperature and stir them in over three additions, whisking the whole time, so they don't curdle from the residual heat.
  • If your pot has held onto too much heat, set it on a damp kitchen towel for a few seconds before adding the eggs, it protects the texture of the sauce.

The variations

  • Swap the lamb shoulder for pork shoulder or neck for a milder flavor and a lighter grocery bill.
  • For a vegetarian version, replace the lamb with potatoes and button mushrooms, simmered in the same white wine broth.
  • To save time, use frozen peas already thawed and cut the simmering time to 35 minutes with the lamb cut into smaller pieces.

What to serve it with

  • Toasted country bread
  • Dry white wine from Abruzzo
  • Arugula salad with lemon

Storage

The stew keeps for 2 days in the fridge in a sealed container, since the egg based sauce is more delicate past that point. It doesn't freeze well, the eggs change texture once thawed. Reheat it gently over very low heat, stirring, and never let it boil.

Questions about this dish

Can you make this dish ahead of time?

You can simmer the lamb and peas a day ahead, then reheat gently before serving. Add the beaten eggs and pecorino only right before serving, never in advance.

How do you keep the eggs from turning into scrambled eggs?

Always pull the pot off the heat before pouring in the beaten eggs, then stir fast and nonstop as they thicken. The residual heat is enough to cook them gently.

Can you use a different cheese instead of pecorino?

Parmesan works well if you don't have pecorino, though the flavor will be a bit milder. Avoid very melty cheeses like mozzarella, which would give a stringy texture.

Which cut of lamb works best for this stew?

Boneless shoulder cut into pieces is ideal, it turns tender after a long simmer. Neck or leg cut into chunks also work if your butcher doesn't have shoulder.

How long does it take to make a lamb cacio e uova with spring peas?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a lamb cacio e uova with spring peas?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb cacio e uova with spring peas cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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