Name: Spaghetti with Butter, Egg and Cheese Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound spaghetti; Salt; 3/4 cup milk, plus more if needed; 1 egg; 2 tablespoons butter; 2/3 cup freshly grated Pecorino Romano cheese, plus more to pass at the table (substitute Parmesan, if desired); Pepper to taste

Jump to Recipe

If there’s one dish that perfectly captures both comfort and simplicity, it’s Spaghetti with Butter, Egg and Cheese. This beloved pasta recipe delivers a lusciously creamy, cheesy sauce with hardly any fuss, using ingredients you probably already have on hand. Whether you need a quick dinner that feels indulgent or just want to channel those classic Italian flavors at home, this is the dish you’ll come back to again and again. From busy weeknights to cozy weekends, Spaghetti with Butter, Egg and Cheese never fails to satisfy — and once you try it, it might just become your new go-to meal.

Spaghetti with Butter, Egg and Cheese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Spaghetti with Butter, Egg and Cheese lies in its short ingredient list, where every item truly makes a difference. Each component adds something special, so use the highest quality you can find for the best flavor and texture.

Spaghetti: This long, slender pasta is the backbone of the dish, offering a perfect surface for the creamy sauce to cling to.
Salt: Essential for seasoning both the pasta water and the final dish, it draws out the subtle flavors in each bite.
Milk: A bit of milk ensures the sauce is silky and luscious, creating just the right texture and shine.
Egg: This is the secret to the sauce’s luxurious richness and helps everything bind together beautifully.
Butter: Adds sweet, creamy depth and that irresistible melt-in-your-mouth quality to every forkful.
Pecorino Romano cheese: Sharp, salty, and nutty, this cheese is the star flavor; if you’re in a pinch, Parmesan also works nicely.
Pepper: Just a dash adds a gentle warmth and keeps the dish from tasting flat or one-note.

How to Make Spaghetti with Butter, Egg and Cheese

Step 1: Cook the Spaghetti

Start by bringing a large pot of water to a rolling boil, then add a generous amount of salt. This is your only chance to season the pasta itself, so don’t be shy! Add the spaghetti and cook until it’s perfectly al dente, with just a little bite in the center. Timing is key, so taste a piece a minute before you think it’s ready.

Step 2: Prepare the Milk and Egg Mixture

While your pasta is bubbling away, grab a small bowl and whisk together the milk and egg. This mixture is the magic behind the creamy sauce, and whisking ensures the egg becomes fully incorporated so your pasta ends up glossy, not clumpy. If you want extra creaminess, have a splash more milk on standby for later.

Step 3: Drain and Return the Pasta

When the spaghetti is done, drain it quickly but reserve a cup of the pasta cooking water—just in case your sauce needs thinning. Immediately return the hot noodles to the warm pot, ready to soak up all those delicious, buttery flavors.

Step 4: Make the Silky Sauce

With the pot over low heat, pour in your milk and egg mixture along with the butter. Stir constantly for about a minute, letting the gentle heat thicken the sauce into a delicate, creamy coating for your noodles. The trick is to keep things moving so the egg cooks gently—think more custardy than scrambled eggs!

Step 5: Add Cheese, Season, and Serve

Take the pot off the heat and sprinkle in the Pecorino Romano cheese, stirring until it melts into the sauce. Taste and adjust with salt and plenty of freshly cracked pepper. If the pasta feels too thick or sticky, a little extra milk (or a splash of reserved pasta water) will loosen things up. Serve immediately while it’s still warm and creamy, with more cheese at the table for everyone to sprinkle on top.

How to Serve Spaghetti with Butter, Egg and Cheese

Garnishes

A final flourish can really make Spaghetti with Butter, Egg and Cheese feel special. Try showering the finished dish with extra Pecorino Romano, a few grinds of black pepper, or even a little freshly chopped parsley for color. Lemon zest or a drizzle of good olive oil add depth without overpowering the classic flavors.

Side Dishes

Spaghetti with Butter, Egg and Cheese is wonderfully rich, so it pairs beautifully with something crisp and fresh. Consider a lightly dressed green salad, garlicky sautéed spinach, or roasted vegetables. Crusty bread is perfect for soaking up every last drop of the sauce and elevates your meal even more.

Creative Ways to Present

If you want to dress up this cozy favorite, try using those classic pasta nests when plating—twirl the spaghetti onto a fork and gently transfer it to each plate. For added personality, top each serving with a soft-boiled egg or a sprinkle of chili flakes for gentle heat. Small cast-iron skillets or gratin dishes make for rustic, inviting individual portions.

Make Ahead and Storage

Storing Leftovers

Leftover Spaghetti with Butter, Egg and Cheese can be kept in an airtight container in the refrigerator for up to 2 days. The sauce will thicken as it cools, but don’t worry, you can easily revive it with a splash of milk or water when reheating. This dish is at its very best fresh, but even leftovers have plenty of charm.

Freezing

While you technically can freeze portions of this pasta, the cheese and egg sauce may separate and become grainy once thawed. Freezing is best reserved for the cooked spaghetti alone; make the sauce fresh when ready to serve for optimum texture and flavor. If you do freeze the complete dish, expect a slightly different, less creamy result.

Reheating

To reheat Spaghetti with Butter, Egg and Cheese, place it in a skillet over low heat and add a splash of milk to loosen the sauce. Stir gently until heated through, being careful not to cook too quickly—slow and steady prevents scrambling the eggs and keeps the sauce silky. Avoid microwaving if possible, as it tends to dry out the pasta and the sauce.

FAQs

Can I use Parmesan instead of Pecorino Romano?

Absolutely! Parmesan is a delicious substitute and will give a slightly sweeter and nuttier flavor profile. If you want to stick as close as possible to the original style of Spaghetti with Butter, Egg and Cheese, use fresh, high-quality cheese for the best melt and taste.

How can I prevent the eggs from scrambling?

The key is to keep the heat low and stir constantly when adding the milk and egg mixture to the pasta. The residual heat of the pot and noodles is more than enough to thicken the sauce—just don’t let it get too hot, and you’ll have silky results every time.

Is it okay to add more vegetables or protein?

This dish is designed to let simple flavors shine, but feel free to make it your own! Stir in sautéed mushrooms, wilted spinach, or crispy pancetta if you like. Just keep additions light so they don’t overwhelm the delicate, creamy sauce.

Can this be made gluten-free?

Yes, simply substitute your favorite gluten-free spaghetti. Just keep an eye on the texture of the pasta, since gluten-free noodles can cook a little differently. Everything else in Spaghetti with Butter, Egg and Cheese works beautifully as is.

What kind of milk should I use?

Whole milk is ideal for the creamiest texture, but any milk you have on hand will work. You can even experiment with dairy alternatives, though the flavor and richness might change slightly. Drizzle in a touch more butter to make up for lost creaminess if needed.

Final Thoughts

If you’re craving comfort food that’s both simple to make and utterly satisfying, you can’t go wrong with Spaghetti with Butter, Egg and Cheese. Try it once, and you’ll see how a handful of humble ingredients can come together for a little kitchen magic. Next time you need a quick, cozy meal, treat yourself—and maybe someone you love—to this timeless classic!

Spaghetti with Butter, Egg and Cheese Recipe

★★★★★

5.2 from 10 reviews

Author: lina
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and delicious recipe for Spaghetti with Butter, Egg, and Cheese that is creamy, savory, and satisfying. This classic Italian dish comes together quickly and is perfect for a comforting meal any day of the week.

Ingredients

Scale

Spaghetti:

1 pound spaghetti
Salt

Sauce:

3/4 cup milk, plus more if needed
1 egg
2 tablespoons butter
2/3 cup freshly grated Pecorino Romano cheese, plus more to pass at the table (substitute Parmesan, if desired)
Pepper to taste

Instructions

Cook the spaghetti: In a large pot of generously salted water, cook the spaghetti until al dente.
Prepare the sauce: While the spaghetti cooks, whisk together milk and egg in a small bowl.
Drain and combine: Once the pasta is cooked, drain it and return it to the pot. Add the milk/egg mixture and butter over low heat, stirring until the milk thickens.
Finish the dish: Remove from heat, stir in the cheese, salt, and pepper. Adjust consistency with more milk if needed.
Serve: Immediately serve the spaghetti with additional Pecorino Romano at the table.