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A crowd-pleaser and kid-pleaser … With butter, egg and cheese this is spaghetti carbonara’s pork-free cousin. Delicious and comforting, the whole thing gets done in the same vessel used to cook the spaghetti in. And the heat of pot and pasta effectively cooks the egg onto the noodles.
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.
Cornish hens with a garlic butter crust, smothered in lemon and rosemary!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!