Cheese, Egg, and Cream Based Recipes - Spaghetti all' Uova

Ingredients                                                                            

• 450 g/1lb spaghetti

• 225 g/8 oz/1 cup unsalted (sweet) butter

• 75 g/3 oz/3/4 cup grated Pecorino cheese

• 6 eggs, beaten

• Salt and freshly ground black pepper

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Method:

1. Cook the spaghetti according to the packet directions. Drain in a colander.

2. Cut half the butter into small pieces and place in the same saucepan.

3. Return the spaghetti to the saucepan. Sprinkle with half the cheese, add the eggs, a little salt and lots of pepper.

4. Toss over a very gentle heat until thoroughly blended and the eggs have just set.

5. Turn into warm serving bowls, dot with flakes of the remaining butter and sprinkle with the remaining cheese.