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Spaghetti with Butter, Egg and Cheese

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Level: Easy

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Description

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.

Ingredients

  • 1 pound Spaghetti
  • ¾ cups Milk (whatever Kind You Keep On Hand)
  • 1 whole Egg
  • 2 Tablespoons Butter
  • ⅔ cups Grated Pecorino Romano Cheese
  • 1 pinch Black Pepper, Or To Taste
  • ½ teaspoons Salt, Or To Taste

Preparation

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.

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