Friday, March 13, 2009

Time for another Recipe...

Since it's Friday and the Lenten season, and spring sports season, this is a quick and easy meatless dish. Again, I grew up on this, and it's delicious!

Pasta with Egg and Butter

l lb of spaghetti (Do not use short or cut pasta)
2 eggs (beaten)
4 TBS butter
salt and pepper to taste
Parmesan cheese

Cook pasta according to box directions in salted water. In the meantime, in a large serving bowl, add eggs, beat them, add butter and some initial salt and pepper.

When pasta is al dente, DO NOT DRAIN, scoop pasta into egg mixture. Add a couple of ladle fulls of the cooking water and toss. If it seems a little dry, add more cooking water to loosen it up a bit. Correct seasoning with more salt and pepper and serve with cheese.

The eggs cook under the heat of the pasta and scalding hot cooking water and the butter melts. You can't mess this up!

That's it.

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