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Spaghetti with Butter, Egg, and Cheese

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.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 to 6
Calories 332 kcal
Author Katie Morford


  • 1 pound spaghetti
  • Salt
  • 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


  1. Cook the spaghetti in a large pot of generously salted water.
  2. While the spaghetti cooks, whisk together the milk and egg in a small bowl.
  3. Once the pasta is cooked al dente, drain.
  4. 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.
  5. 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.
  6. Serve immediately with more Pecorino Romano at the table.