Agnello cacio e ova is a traditional dish originating from Abruzzo. The dish is made with a combination of lamb shoulder, eggs, pecorino cheese, onions, white wine, vegetable stock, olive oil, parsley, and salt. The onions are sautéed in olive oil until translucent and then mixed with the diced and seasoned lamb.

The meat is browned on all sides, and the ingredients are then covered with white wine and stock and simmered for about an hour or until the liquid has reduced. The pan is removed from the heat and a mixture of eggs and grated pecorino is stirred into the dish in order to create a creamy sauce.

Agnello cacio e ova is typically garnished with parsley before serving. The dish is especially popular during the Easter festivities.