50 g (1.8 oz) grated Pecorino Romano (or Grana Padano)
Olive oil, as needed
Fine salt, to taste
Black pepper, to taste
10 stalks fresh chives
Instructions
To prepare the orange tagliatelle, start by finely chopping the chives and setting them aside.
Peel the oranges using a vegetable peeler, being careful to shave off only the outermost zest and avoid the bitter white pith. Cut the peel of one orange into thin julienne strips, leaving the peel of the second orange whole.
In a large skillet, heat a drizzle of olive oil over very low heat. Add the julienned orange zest and let it brown gently, stirring occasionally. Meanwhile, drop the remaining whole peel into a pot of water and bring it to a boil so it infuses the water with its citrus aroma.
In a small bowl, whisk the egg yolks with a splash of room-temperature water using a fork. Season with salt and freshly ground black pepper.
Remove and discard the orange peel from the boiling water. Once the water returns to a full boil, add salt and drop in the tagliatelle. Cook for 3–4 minutes (or according to package instructions) directly in the orange-infused water.
Using a pasta fork or slotted spoon, transfer the cooked tagliatelle directly into the skillet with the sautéed julienned zest. Toss thoroughly and mix in the chopped chives.
Pour in the beaten egg yolks and toss quickly over low heat to create a creamy coating without scrambling the eggs. Remove from the heat immediately, stir in the grated cheese, and serve the orange tagliatelle piping hot!
