This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
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.
Get in touch