This creamy Penne pasta also known as Pasta Cacio E Uova is a classic Neapolitan recipe that you can cook for a family of 4 in under 20 minutes.For more delicious recipes check out our channel @CookingwithNapolina Serves: 4Prep Time: 10 minsCook Time: 15 minsIngredients:400g Napolina Penne pasta1 tbsp Napolina Extra Virgin Olive Oil (15ml)4 eggs4 cloves garlic, finely chopped200g brown onions, finely chopped (1 medium sized onion)15g fresh basil leaves, finely chopped, plus more for serving50g unsalted butter65g parmesan cheese, grated, plus more for serving50g pecorino cheese, grated1 tsp sea salt flakes (5g), season to taste1 tsp cracked black pepper (5g), season to tastePreparations1. In a bowl, add the eggs, parmesan, pecorino, salt and pepper and mix together well then set aside2. In a saucepan of boiling salted water, cook the Penne for roughly 1113 mins until al dente then drain.(Top tip: keep a ladle of pasta water for later)3. In a large frying pan add the olive oil, butter, onions, garlic and basil leaves. 4. Then sweat for 5 mins on a medium heat.5. Then simply add the cooked pasta to the pan.Pour over the egg and cheese mixture and add a ladle of pasta water. Mix well until smooth and creamy then serve immediately and enjoy.