Spaghetti with Butter, Egg and Cheese

Cook the spaghetti noodles in a large pot of generously salted water according to package instructions for al dente.

While the spaghetti cooks, whisk together the milk and egg in a small bowl or glass measuring cup.

Once the pasta is cooked, drain it.

Put the drained pasta back into the cooking pot. Turn the heat to low, add the milk/egg mixture and butter, and stir just until the milk thickens and coats the noodles. This will only take a minute or so. Remove from heat. Add the cheese and stir again. Taste and add salt and pepper to taste. If the pasta gets too sticky, thin it with a little more milk.

Serve immediately with more Pecorino Romano at the table.

Makes 4 to 5 servings.