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Mom's Kitchen Handbook Raising Fresh-Food Kids in a French-Fried World
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04.15.2013 | 7 Comments
15 MINUTE FIX: SPAGHETTI WITH BUTTER, EGG, AND CHEESE15 MINUTE FIX: SPAGHETTI WITH BUTTER, EGG, AND CHEESE
Of the 10 items I always have in my fridge and pantry, this recipe makes use of five of them. It’s an easy fix for nights when the cupboards are bare, I have no more than 15 minutes to pull a meal together, and bellies need to be filled with something warm and delicious.
A crowd-pleaser and kid-pleaser, Butter, Egg and Cheese is spaghetti carbonara’s pork-free cousin. The whole thing gets done in the same vessel used tocook the spaghetti, the heat of pot and pasta effectively cooking the egg onto the noodles.
It’s just the sort of dish to make when comfort is in order: when someone comes home with reports of a broken promise, or a broken ankle, or perhapswhen they’re older, a broken heart.
It’s the meal we ate when I was a girl visiting cousins who lived in a house that was always alive with children, and noise, and the smell of somethinggood happening at the stove. The dining table, which filled the better part of the kitchen, was crowded with too many of us to reasonably fit; a giantpot of this spaghetti usually at its center. As I recall, the pasta was devoured, shoveled into mouths rather than eaten with any semblance of manners.
Butter, Egg, and Cheese is a recipe my aunt learned from her mother, a native of Italy. It’s since been passed on to my cousins, and their children, tome…and now you. It’s well worth sharing. And much as I’m prone to tinker with recipes in an attempt to lighten them up or work in more vegetablesor experiment with whole-grain pasta, Butter, Egg, and Cheese should be left entirely alone. Get your added nourishment from generous salads andsteamed vegetables on the side. Those Italian grandmothers knew what they were doing with this one.
SPAGHETTI WITH BUTTER, EGG, AND CHEESE
The handful of ingredients in this dish can be adjusted to suit your taste. Some like it cheesier, others prefer less milk, and others still, more butter.However you make it, do your best to get it from stove to table the minute the dish is assembled; that’s when it is at its very best.
1 pound spaghettiSalt for cooking pasta and to taste3/4 cup milk (whatever you keep on hand), plus more if needed2/3 cup finely grated Pecorino Romano cheese, plus more to pass at the table1 egg2 tablespoons butterPepper to taste
Cook the spaghetti in a large pot of generously salted water.
While the spaghetti cooks, whisk together the milk and egg in a small bowl or glass measuring cup.
Once the pasta is cooked al dente, drain.
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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 andcoats the noodles, 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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Comments
1. Reply
Gaby
04.15.2013 at 11:43 AM #
this pasta dish was literally all I ate until I was like 13 years old. I LOVE it. I’m surprised I didn’t turn into one giant carb back in the
day
Reply
katiemorford
04.15.2013 at 12:14 PM #
Picky kid turned professional chef? Hope for parents far and wide.
2. Reply
Pam
04.27.2013 at 6:57 PM #
Made this tonight for very tired, somewhat sick freshman son just back from overnight frosh retreat. We both loved it!
Reply
katiemorford
04.28.2013 at 10:17 AM #
Sounds like the perfect occasion for this pasta!
3. Reply
Allison Proctor
10.10.2013 at 7:41 AM #
This looks really good actually! Oh, how I love pasta, cheese is awesome and so is milk and butter, eggs, they are pretty cool, it just
depends! Thank you so much for sharing this!
4. Reply
Celia Montgomery
12.07.2013 at 5:17 PM #
I just found this recipe after googling “Pasta, egg, cheese” because that’s all I had in the fridge. What a lucky find! This took 10 minutes to
make and was delicious. Thank you so much for posting!
Reply
katiemorford
12.08.2013 at 2:16 PM #
Hi Celia
So glad the recipe worked out. It’s one of our favorites and so easy to pull together.
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