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04.15.2013 | 7 Comments

15 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. Its 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 carbonaras pork-free cousin. The whole thing gets done in the same vessel used to cook the spaghetti, the heat of pot and pasta effectively cooking the egg onto the noodles. Its 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 perhaps when theyre older, a broken heart. Its 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 something good 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 giant pot 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. Its since been passed on to my cousins, and their children, to meand now you. Its well worth sharing. And much as Im prone to tinker with recipes in an attempt to lighten them up or work in more vegetables or experiment with whole-grain pasta, Butter, Egg, and Cheese should be left entirely alone. Get your added nourishment from generous salads and steamed 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; thats when it is at its very best. 1 pound spaghetti Salt for cooking pasta and to taste 3/4 cup milk (whatever you keep on hand), plus more if needed 2/3 cup finely grated Pecorino Romano cheese, plus more to pass at the table 1 egg 2 tablespoons butter Pepper 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.

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, 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. Im surprised I didnt 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 thats 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. Its one of our favorites and so easy to pull together.

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Katie Sullivan Morford

Moms Kitchen Handbook is my approach to feeding a family: Cook fresh, seasonal food, make room for a little decadence, and have fun doing it. It's not easy in a culture that glorifies junkie foods while marketing dieting at every turn. I bring my expertise as a registered dietitian and a food writer to the table and aim to raise my kids with adventuruous appetites and wholesome attitudes towards food.

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