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.
Notes
- For a richer sauce, you can add more cheese or a splash of cream.
- Adjust the seasoning according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
Keywords: Spaghetti, Butter, Egg, Cheese, Italian, Pasta, Comfort Food
