Spaghetti with Butter, Egg and Cheese – a delicious recipe with Milk, Egg, Butter, Romano Cheese, Black Pepper, Salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook the spaghetti noodles in a large pot of generously salted water according to package instructions for al dente.
2
While the spaghetti cooks, whisk together the milk and egg in a small bowl or glass measuring cup.
3
Once the pasta is cooked, drain it.
4
Put the drained pasta back into the cooking pot.
5
Turn the heat to low, add the milk/egg mixture and butter, and stir just until the milk thickens and coats the noodles.
6
This will only take a minute or so.
7
Remove from heat.
8
Add the cheese and stir again.
9
Taste and add salt and pepper to taste.
10
If the pasta gets too sticky, thin it with a little more milk.
11
Serve immediately with more Pecorino Romano at the table.
197
kcal
Calories
16
g
Fat
4
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound Spaghetti, 3/4 cups Milk (whatever Kind You Keep On Hand), 1 whole Egg, 2 Tablespoons Butter, and more.
Yes, Spaghetti with Butter, Egg and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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