The plan was dinner and a movie with the whole family. It’s a rare occasion these days and one I’d been excited about. Halfway through the evening, however, one of the kids, who’d been a bit under the weather to begin with, took a turn for the worse. I found myself back home, tucked her into bed, and wondered what to fix for dinner. A craving for comfort food combined with a bare pantry landed me on today’s recipe, one I hadn’t made in ages. In no time, I was crossed legged on the couch with a bowl of Spaghetti with Butter, Egg, and Cheese in my lap, thinking, “why don’t I make this more often?”
An Easy Pasta for Everyone
Spaghetti with Butter, Egg, and Cheese is an easy fix for nights when you need to make supper, but are short on supplies. A crowd-pleaser and kid-pleaser, it’s essentially spaghetti carbonara’s pork-free cousin. You make the whole thing in the same vessel you use to cook the spaghetti. The heat of pot and pasta effectively cook the egg onto the noodles.
A Bowl of Comforting Spaghetti
This is 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 they’re older, a broken heart.
It’s the meal we ate when I was a girl visiting cousins whose house was always alive with children, pets, noise, and the smell of something good happening at the stove. We crowded around the dining table, which filled the better part of the kitchen, too many of us to reasonably fit. My aunt would plunk a giant pot of this spaghetti at the center. We would collectively pounce, devouring the pasta without much semblance of manners.
A Treasured Recipe
My aunt learned to make the pasta from her mother, a native of Italy. She passed on to my cousins, and their children, to me and my children…and now you. It’s well worth sharing (I even included it in my latest cookbook PREP). And much as I’m prone to tinker with recipes in an attempt to lighten them up or work in more vegetables or experiment with whole-grain pasta, Spaghetti with Butter, Egg, and Cheese should be left entirely alone. Get your added nourishment from generous salads and vegetables on the side. Those Italian grandmothers knew what they were doing with this one.
If you like spaghetti with butter, egg, and cheese, you might like:
Pasta with Simple Tomato Sauce
Weeknight Spaghetti and Clams.
Instant Pot Mac and Cheese from Real Mom Nutrition
Gluten-Free Meyer Lemon and Brown Butter Pasta from This Mess is Ours
For more easy, nourishing recipes, find me on Instagram!
Spaghetti with Butter, Egg and Cheese
Ingredients
- 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
Instructions
-
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.
-
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.
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Serve immediately with more Pecorino Romano at the table.
Comments
04.15.2013 at11:43 AM #
Gaby
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 🙂
04.15.2013 at11:43 AM #
Katie Morford
Picky kid turned professional chef? Hope for parents far and wide.
04.27.2013 at6:57 PM #
Pam
Made this tonight for very tired, somewhat sick freshman son just back from overnight frosh retreat. We both loved it!
04.27.2013 at6:57 PM #
Katie Morford
Sounds like the perfect occasion for this pasta!
10.10.2013 at7:41 AM #
Allison Proctor
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! 😀
12.07.2013 at5:17 PM #
Celia Montgomery
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!
12.07.2013 at5:17 PM #
Katie Morford
Hi Celia
So glad the recipe worked out. It’s one of our favorites and so easy to pull together.
06.20.2014 at6:03 PM #
Kacey
I just made this (minus the cheese) & it was delicious! I was a little worried abt the taste bt since these were the ingredients I had I worked with it & I’m glad I did. Definitely gonna make again…thank you!
06.20.2014 at6:03 PM #
Katie Morford
Oh good. Glad you liked it and that it all worked, even without the cheese! Thanks for the comment.
08.24.2014 at8:23 AM #
Vasava
I tried this out with cheddar instead of Parmesan (since cheddar is the default cheese in Indian refrigerators – and milk, cheese and eggs were all I had at home 😀 )
Wasn’t too bad! Thanks for the simple recipe!
01.16.2015 at6:03 PM #
ashley
Mmm this was a lot better than I expected! I added a dash of garlic powder and it was really good that way too!
01.16.2015 at6:03 PM #
Katie Morford
Great tip on the garlic. Appreciate the comment.
06.02.2015 at6:15 PM #
Rachel
Eating it now, w changes.
Spinach brown rice pasta, egg, cashew milk and a dash of half and half, skipped the butter (rushing), Himalayan pink salt, fresh ground pepper,sun dried tomatoes in oil, Romano.
Yes!
Next time will add bacon, maybe.
06.02.2015 at6:15 PM #
Katie Morford
Love that! Now I need to try it your way (maybe bacon, too) 🙂
01.14.2016 at3:15 AM #
Elin
Perfect! made this for my 4 year old girl today thats home and sick… she loves it!
01.14.2016 at3:15 AM #
Katie Morford
It’s always a favorite with my kids. Hope your little one is better soon.
08.20.2016 at9:40 PM #
Dolly DiPanni
When I was a kid in the 1940’s we lived on this, sometimes we had it with pancetta but we always had garlic in ours…we had garlic in everything but ice cream and cake. We did not use milk, just butter…lots of it as we had two milking cows and quite a few goats but I never heard of it being made with milk. I use 3 eggs and half stick butter and 1 clove garlic, otherwise it is same recipe. All my kids and grandkids and even my 3 year old great grandson loves it.
08.20.2016 at9:40 PM #
Katie Morford
Thank you for sharing. Everyone seems to have their own spin on this and I’m sure they are all delicious.
08.22.2016 at11:00 AM #
Demra
Perfect pasta dish , we add a handful of frozen peas and it was a hit for a family of 7 .
08.22.2016 at11:00 AM #
Katie Morford
Yes to frozen peas in this (and maybe prosciutto or pancetta for the non-vegetarians, too).
10.28.2016 at8:05 PM #
Shaun
Growing up in South Africa my mom made this for us all the time. I now live in New Zealand with my wife and kids and was trying to explain this to them….then found this! I will be making this tonight and I sense it will get devoured. Thanks for sharing, brings back fond memories!
10.28.2016 at8:05 PM #
Katie Morford
That is such a lovely memory and I appreciate you taking the time to share. Enjoy!
11.15.2016 at4:12 AM #
Karl Wakefield
I’m little worried is the egg cooked an safe to eat in a minute??
11.15.2016 at4:12 AM #
Katie Morford
I do think if you work quickly and put it right back into the hot pot, the egg cooks. You can always turn the heat back on a bit just to be sure. If you are concerned, you can also use Safest Choice pasteurized eggs.
02.04.2017 at3:27 AM #
Randy
I think I’m having it for breakfast this morning. A friend made this…. I never got the ingredients and amounts. Making good my mouth water. Can’t be to bad for breakfast …. eggs. Wheat ….. milk ….
02.04.2017 at3:27 AM #
Katie Morford
Makes sense to me 🙂
02.22.2017 at1:57 AM #
Angel
I never cook. My husband does. Even though I buy loads of recipe books and love reading recipes. An hour ago I decided I have to feed myself ( when I’m on my own I don’t eat lunch or a proper dinner….less hassle) because I am doing a trip to Machu Pichu next month and apparently I will need some energy. First search. I find your recipe. I just followed to the letter. Wow….I feel very energised, I did it. I can cook. Cant wait to tell my friends. It was absolutely DELICIOUS and so simple, so easy. Thanks so much for your sharing.
02.22.2017 at1:57 AM #
Katie Morford
Oh my goodness, what a lovely thing to hear. And yes, you need to nourish yourself for that trip. Maybe this is the beginning of more cooking? Thanks for telling me. Enjoy your adventure next month.
03.18.2017 at2:52 AM #
Theresa
Can we just quarter the recipe to make a 1-2 serving potion with this?
03.18.2017 at2:52 AM #
Katie Morford
I would imagine it would work for a small portion. The tricky bit would be dividing up a single egg. Let me know how it goes!
03.21.2017 at3:55 PM #
Sarah
I lo e this recipe — I make t whenever I’m at a loss. For my carnivorous husband, I fry up some pancetta and thrown it in as well. So easy, so good.
03.21.2017 at3:55 PM #
Katie Morford
Brilliant addition!
07.15.2017 at11:31 AM #
Fausti
I’m teaching my grandchildren (ages 9 & 11) to cook and found this recipe. I know they will love it. They will love it even more because they would have made it themselves. Thanks for sharing. Blessings!
07.15.2017 at11:31 AM #
Katie Morford
It’s perfect for that sort of thing. Thanks for the comment.
07.19.2017 at12:32 PM #
Dmitry
Just made it and loved it! Thanks! Great recipe. (p.s. your recipe was one of the first links on google – congrats! 🙂
07.19.2017 at12:32 PM #
Katie Morford
Thanks Dmitry…nice that Google found me 🙂
10.17.2017 at9:24 AM #
Doctor Willis
I love the recipe can I change the Romano cheese for cheddar cheese, since I don’t take anything that includes Martin?
11.12.2017 at12:42 PM #
Judy
I googled spaghetti,eggs and cheese recipe, your recipe came up. OMG it is delicious!! I used almond milk as I am lactose intolerant and I used asiago cheese because that is what I had on hand. I will be making this again! It’s a keeper.
01.29.2018 at3:26 PM #
Teresa
I’ve browsed the comments and curious to know if this would turn out as good as it sounds, using black bean or soy bean pasta. Thanks for sharing!
01.29.2018 at3:26 PM #
Katie Morford
While I often use alternative pastas in my cooking, this is one that I tend to stick with the traditional Italian pasta. That said, if you love bean or soy pasta, you might enjoy this using one of those. Only one way to find out 🙂
02.10.2018 at11:06 AM #
Jeri
Sounds so good! My SO can’t tolerate tomatoes (and he’s 1/2 Italian, poor baby). Loves pasta though. Thank you for sharing this recipe. I will be making this soon!
02.10.2018 at11:06 AM #
Katie Morford
This is such a good basic pasta. My family loves it. Bummer about the tomatoes…you’ll just have to get creative 🙂
03.13.2018 at4:03 AM #
Erina
Knowing me. I follow recipe to the T! And I’m only making this for myself. And when it says “serve immediately” I go into panic mode since I’m only one person and I don’t really know how to downsize it just one person when it comes to recipes like this one. I know it will turn out yummy. Excited to try it. Using wheat spaghetti instead of regular and I’m sure it will be great with a lot of leftovers!
03.20.2018 at6:02 PM #
Nicole
My childhood neighbor made this growing up and I’ve always wanted to recreate it. Can’t wait!
05.01.2018 at5:11 PM #
Derek
This is a little different than the recipe we grew up on. My grandmother came off the boat from Poland and our favorite thing for her to make was a version of this. She only spoke broken english, so maybe something was lost in translation with her. She used Extra wide egg noodles, added a half dozen eggs to the pan and a half stick of butter, then added the cooked pasta back in, cooked until the eggs were done and presto! I like mine with PArm cheese and lots of pepper and the one thing that was basically mandatory on it was ketchup. Yummm…
05.01.2018 at9:32 PM #
Katie Morford
I love hearing that story Derek. Those are precious memories. I’m intrigued by the addition of ketchup 🙂
Katie
05.15.2018 at11:18 PM #
AnnL
Simple ne pot meal and yet delicious. I add on some fried chopped back bacon and chopped garlic.
05.23.2018 at11:21 AM #
Katie Morford
Glad you enjoyed it….your additions sound spot on!
06.05.2018 at6:05 AM #
Patricia
I’ve just googled this. I’d completely forgotten this recipe and that’s all I’ve got in the fridge, so my husband is in for a really lovely treat after a heavy meat week!
06.05.2018 at6:05 AM #
Katie Morford
Wonderful. Hope you all enjoyed it.
07.23.2018 at8:58 AM #
P.J.
Katie. Looks like a great recipe, I’m just wondering if it’s any good if refrigerated and reheated later?
07.23.2018 at8:58 AM #
Katie Morford
It’s really best eaten just after it’s made, but if you have leftovers, you can surely reheat them.
11.30.2018 at4:27 PM #
DJ
Ahh, the power of simplicity.
Made it with grated parmesan because that’s all I had on hand. Would have been even better with the Pecorino Romano. Added some dried parsley to the plate since I am a slave to appearances. 🙂
The lesson here is: never question the culinary wisdom of Italian grandmothers.
Very good, very easy, very pleasing to the kids, and ridiculously easy on the wallet.
11.30.2018 at4:27 PM #
Katie Morford
LOVE your comment. And agree with everything. I’m such a fan of my aunt’s recipe, I put it in my next cookbook (comes out in April 🙂
12.03.2018 at7:19 PM #
Karen Gustafson
This is just like what I grew up eating. So good! I did add some spinach to get some veggies in.
12.03.2018 at7:19 PM #
Katie Morford
I’m so glad. I really is comfort food…love the addition of veggies to the mix. I’m going to try that next time! Thanks for the comment.
12.07.2018 at3:59 PM #
Carolyn Perkins
Tasty, easy base recipe. I doubled the cheese (used Parmesan reggiano on hand) and added some red pepper flakes when I served as we like spicy. Now thinking about add-ins: bacon bits, spinach, garlic, etc.
12.07.2018 at3:59 PM #
Katie Morford
Awesome…and yes to add ins! I sometimes like to add crispy pancetta 🙂
12.13.2018 at3:17 PM #
Rp
Can i substitute the butter with oil???
12.13.2018 at3:17 PM #
Katie Morford
Yes, I think that would be fine.
01.26.2019 at10:35 PM #
Afreen
Wow!! I came across this recipe and your amazing blog only because my 3yr old refused to eat her eggs this morning! As I told myself that I will be incorporating eggs in her tummy no matter what comes my way, I decided to search egg and pasta recipe..thinking i wouldnt find anything great..but then, your recipe happened!! IT ENLIGHTNED ME! My 3yr old ate it all up and didnt want her daddy to try it because she loooved it that much!! THANK YOU!! YOU have saved me from going nuts on her picky days!!! Thank you to your mom and your nana!!! Much love and keep doing what you are doing!
01.26.2019 at10:35 PM #
Katie Morford
Hi there,
Thank you for your sweet comment. I’m so glad your little one is a fan. My kids have always loved this pasta! Feel free to subscribe…would be great to have you part of our little community here on Mom’s Kitchen Handbook.
Katie
02.12.2019 at7:28 AM #
Haley
Who doesn’t love a good pasta with cheese?
04.12.2019 at11:26 AM #
Linda F. Resnick
Is there anyway to make this for one? It sounds delicious and easy.
04.12.2019 at11:26 AM #
Katie Morford
Yes. I would just scale it down accordingly. The tricky part, of course, is the egg. Maybe you beat the egg and then try to use about half that volume? Let me know how it goes.
04.28.2019 at1:31 PM #
Catherine
Hello. Nice webpage and website.
Concerning the pasta, egg, butter and cheese recipe, I always thought this was what a “typical” Italian ate. Noting your website, it seems others (from elsewhere, e.g. Poland, South Africa, et al) also enjoy this dish.
As someone who is Italian, but also part German, Im glad to see this particular dish (which was a favorite of Frank Sinatra) is enjoyed by others, from different ethnicities.
Buon Appetito, and Ciao!
04.28.2019 at1:31 PM #
Katie Morford
Hi Catherine, I agree, it does seem to have universal roots. Nice to know Frank Sinatra was also a fan 🙂 — Katie
05.22.2019 at3:59 PM #
Jeff
Well like all the othere was trying make something we had and not have to go grocery shopping for ingredient. As I read the othere comments it taste good but it lact just that one othere ingredient to tie it all up. I just try this again and try for that one othere ingredient to make it even better.
05.22.2019 at3:59 PM #
Katie Morford
You can try adding a generous amount of freshly ground black pepper. That might do the trick for you!
08.18.2019 at12:40 PM #
Luis Millan
Very easy and nice to cook, merci.
08.18.2019 at12:40 PM #
Katie Morford
Terrific. Glad you liked it.
08.20.2019 at5:14 PM #
Loved the recipe!
Used almond milk instead of milk and oil instead of butter. Didn’t add cheese. Turned out awesome and my family loved it! Tasted exactly like Annie’s Dairy Free Mac&Cheese <3
08.20.2019 at5:14 PM #
Katie Morford
Wow…that’s awesome. Great to know for my dairy-free friends.
08.30.2019 at2:56 AM #
Mari
The usual american way to ruin a traditional dish! The carbonara devastated by butter!
Better a aglio olio e peperoncino 🌶 finished with pecorino , like Italians do when they are in need of comfort food
08.30.2019 at2:56 AM #
Katie Morford
This recipe actually comes from my Italian aunt, who learned it from her Italian mama. That said, I think your aglio olio e peperoncino sounds delicious too!
09.02.2019 at12:38 PM #
Ketrena Graves
I am anxious to try this. My grandson doesn’t like tomatoes, so he could eat this with the rest of the family.
09.02.2019 at12:38 PM #
Katie Morford
Absolutely.
09.19.2019 at11:57 PM #
misheck
I think it’s more delicious with bacon, mushroom,cheddar cheese and white sauce
09.19.2019 at11:57 PM #
Katie Morford
Definitely the sort of recipe you can riff on…that all sounds delicious!
09.24.2019 at4:04 PM #
Carolina
Fantastic.
I had made carbonara before, but hadn’t ever mixed the egg with milk the way your recipe suggests. I know know that it’s the key to a good result. My family loved this tonight. Thanks!
09.24.2019 at4:04 PM #
Katie Morford
Hi Carolina, Thanks for taking the time to comment. I’m so glad your family liked it the way mine does!
09.30.2019 at5:11 PM #
Henry Cohen
l followed the recipe and added sautéed shitake mushrooms at the end. Delicious!
09.30.2019 at5:11 PM #
Katie Morford
Sounds like a great addition. Glad you liked it.
10.08.2019 at4:36 PM #
Allison Jones
We are gluten free and dairy free and I made it with gf pasta, unsweetened vanilla almond milk, and vegan butter! So so so good!
10.08.2019 at4:36 PM #
Katie Morford
Oh my goodness…I’m so glad. I will have to tell my college girl, who has food sensitivities. Thanks for sharing.
10.30.2019 at10:37 PM #
R Beth Shahan
When I was a kid between paydays my mom would make macaroni and butter and then she would season it up. She about kicked me when I bought a friend home for dinner. She was so embarrassed but my friend even liked it.
10.30.2019 at10:37 PM #
Katie Morford
Sometimes the simplest recipes are the best ones!
11.24.2019 at9:35 PM #
Dawn
I made this low carb by using the Thin Slim Fettuccine pasta and oh my, was it absolutely DELICIOUS! My husband can’t stop talking about how amazing this pasta dish is, he’s requesting it be added to our weekly menu. So easy to make with a huge flavor payoff. Thanks for sharing this amazing recipe!
11.24.2019 at9:35 PM #
Katie Morford
I’m so happy to hear it was a hit!
11.25.2019 at3:17 PM #
Mary
I need help with this I just cooked this for dinner and it didn’t taste good what can you add to it to make it taste better . I only had parmesan cheese milk and eggs and I did everything to a t and no one thinks it taste good
11.25.2019 at3:17 PM #
Katie Morford
It’s hard for me to say why it didn’t go over so well. It’s a very simple pasta. I wonder what type of cheese you used. Because this has so few ingredients, good quality, freshly grated Parmesan or Pecorino really makes a difference.
11.30.2019 at8:27 PM #
Laurie
This is awesome! I made this tonight and it was as easy, and as tasty as described. Thanks for the recipe, I’m definitely adding this to our repertoire.
11.30.2019 at8:27 PM #
Katie Morford
Great! Thanks for the feedback.
12.16.2019 at10:49 AM #
Su
Thank you so much for sharing this recipe. I made it tonight with a few minor tweaks and it was delicious! It takes me back to my childhood when my mother used to cook delicious things for me just because she wanted to see me happy.
12.18.2019 at7:56 PM #
April Bochantin
I added 2 cloves of minced garlic with the egg, butter and milk before adding the cheese. It was delicious!! Thanks for posting the recipe.
02.24.2020 at4:01 PM #
Raleigh Mecklin
I knew the kids would love it, but I thought my husband might consider it kind of bland, Not a chance! They said this is their new fav meal. Thanks for the easy recipe!
02.24.2020 at4:01 PM #
Katie Morford
You’re welcome. I’m so glad it was a hit.
04.04.2020 at6:13 PM #
Diane Brunjes
Absolutely delicious and sooo easy to make! Thank you for sharing!
04.20.2020 at9:12 PM #
Peter
So, here I am taking a lunch break from my French studies, which have moved online due to COVID-19. I felt like an egg dish. Or maybe pasta. I couldn’t decide. I Googled both and this recipe came up. Delicious, simple to make and very satisfying – just what I need on a cool autumn day here in the beautiful Blue Mountains in Australia. I’m eating this as I watch the golden leaves fall from the trees in my garden. This comforting dish seems to suit the mood and atmosphere. I know I will make it many times again. Thank you!
04.20.2020 at9:12 PM #
Katie Morford
Awesome. Thanks for sharing what sounds like a lovely lunch in a lovely setting.
05.05.2020 at12:26 PM #
natalie
can u use mozarella
05.05.2020 at12:26 PM #
Katie Morford
I have never tried it so can’t say for sure, but I do think a hard grating cheese like Parmesan or Pecorino would work best.
08.18.2020 at1:14 PM #
Sharon
This was so delicious and comforting . We had no spaghetti on-hand but used good quality egg noodles. I am so incredibly burned out on pandemic dinner duties that some evenings I just cannot. We will be keeping plenty of noodles around for this.
08.18.2020 at1:14 PM #
Katie Morford
It’s a perfect recipe for cooking burnout. Glad it was a hit. Hang in there.
08.24.2020 at10:01 AM #
Takia Police
Good day can i use heavy cream instead of milk?
08.24.2020 at10:01 AM #
Katie Morford
Sure. It will be a little thicker and richer, but should work.
10.20.2020 at6:07 AM #
Ruby
How would I make this for just 1 person? With 80 g of pasta what would the other quantities be? Maths is not my strong point!
10.20.2020 at6:07 AM #
Katie Morford
That amount of pasta is about 1/5 of the recipe. That might be tricky to do. I’d be inclined to do 1/3 of the recipe and then have leftovers the next day. That would be 1/4 cup milk, about 2 T Parmesan, 1/3 of a beaten egg, a little less than 1 tablespoon butter, and 148 grams pasta.
10.28.2020 at12:44 AM #
Presley
Its basically traditional carbonara but without pig cheek
10.28.2020 at12:44 AM #
Katie Morford
Exactly! Like I write in the post, “it’s essentially carbonara’s pork-free cousin.” That said, you could always add a little guanciale or pancetta if you like.
12.15.2020 at11:23 PM #
Annie
Eggy Spaghetti has been a staple in our household for 30 years. My grown kids still ask for it. I thought I was the only one that called it that, but its easier for children to say, and they know exactly what they are getting! Ps. The comment about picky eaters brings back some memories for me. There is no such thing as a picky eater. Its just kids who know what they like, and often what their bodies can tolerate, and parents who are not picking up the cues.
Either way, pasta is the best to keep everyone happy.
12.15.2020 at11:23 PM #
Katie Morford
Good point about kids knowing exactly what’s in there…and I appreciate your perspective about picky eaters. I don’t think it’s helpful to label kids as such.
01.31.2021 at8:08 AM #
Catherine B
My mom used to make it and we would put ketchup on it. We loved it. Hadn’t thought of it years.
02.14.2021 at8:47 PM #
Carla
I remember in the 90’s every article about cooking pasta made a huge deal about it being ‘al dente’, as if Americans were a bunch of morons eating mushy pasta. And so many articles over so many years about it-I guess they were desperate for content.
I like non-mushy pasta but I don’t like it with a bite to it, either.
To this day I’m annoyed when I see ‘al dente’ pasta. We’ll cook our pasta any damn way we please.
02.20.2021 at10:57 AM #
Jacquelyn
Wow this was so quick and easy… And delicious… I sub with oatmilk I added a splash of spicy oil, sundried tomatoes, spinach and bacon 👌🏻 restaurant quality for sure. Thank you!!!
02.20.2021 at10:57 AM #
Katie Morford
Whoa! Love all your swaps.
04.07.2021 at9:52 AM #
Jackie
I have been searching for a recipe that is close to what my grandmother used to make that we called “cheese spaghetti”. I knew it had flour, milk and eggs in the recipe but haven’t been able to find it until now. This looks like it is it! I can not wait to try it this weekend! She always placed it in a dish and melted cheese on top. Thanks for posting the recipe!
04.07.2021 at9:52 AM #
Katie Morford
Aw….I just love those food memories. I hope this hits the spot.
06.05.2021 at9:26 AM #
Dee Herman
Just made an this and it is delicious! Will definitely try again
06.05.2021 at9:26 AM #
Katie Morford
Awesome!
06.16.2021 at9:20 AM #
ann
It is just ok
09.10.2021 at6:10 PM #
Cassie
I made this with grated zucchini, snow peas, chicken sausage (minced), garlic, and lemon and it was a hit!! We also only had cheddar and that was fine too. Just one egg for my husband and and I, and quite a bit of butter—this is an excellent simple recipe to add whatever you have on hand to.
10.17.2021 at8:28 AM #
Konnie Jean
I used to make this for my kids, so very long ago. It was how I got them to eat spinach, as I always added before adding the eggs. I loved it, they loved. It’s still one of my all time favorites.
10.17.2021 at8:28 AM #
Katie Morford
Sweet memory and I love the idea of adding spinach to this!
02.02.2022 at11:16 AM #
Fatz
Thanks for this, just making it now! But I actually need it for later/tomorrow as well as now so what are you suggestions for reheating it? Without ruining it…
Thanks!
02.02.2022 at11:16 AM #
Katie Morford
I think when you reheat it you will probably want to add a little more milk and heat it gently.
05.19.2022 at10:25 AM #
Helen
I have a very fusy 4 year old, I’ve been rushing around all day, just got in from he monthly food shop, so decided to make something quick but filling, my son absolutely devoured this eggy pasta, definitely going to make again. Was delicious I must say so myself.
05.19.2022 at10:25 AM #
Katie Morford
I love hearing that. This is just the sort of recipe for comfort and deliciousness after a busy day!
06.11.2022 at5:35 PM #
Greg
Like a prior comment, I found this by searching for pasta and egg. I had carbonara in the back of my mind already. I reduced the milk and doubled the egg (for the dairy-sensitive tummies), Also before adding the pasta/milk/egg to the pot I used the butter to brown up a clove of chopped garlic. Reduced the cheese a bit too. Instead of regular salt, we hit it with Celery Salt (and pepper) for the seasoning.
A fantastic “use what you have in the pantry” dinner. Saved it in the recipe book!
06.12.2022 at10:48 PM #
Bob
I have practically no past cooking experience but I was still able to cook this splendid dish. Therefore it was easy and fast to cook and it tasted great. Definitely would recommend.
06.12.2022 at10:48 PM #
Katie Morford
That makes me so happy. Keep up the good cooking!
08.25.2022 at8:57 PM #
AWF
my 3y old only wants to eat butter noodles so i was looking to add protein. The whole family loved this! I worry about undercooking eggs with little kids, so i melted the butter and whisked in the egg/milk first . Stirred in hot pasta and a little pasta water. Not the italian grandmother way but worked great – So creamy and tasty!
08.25.2022 at8:57 PM #
Katie Morford
Sounds wonderful!
08.29.2022 at12:20 PM #
Chris
So easy, have an 8 week old and needed something quick and delicious, this I was perfect! Ate way too much though probably didn’t need the side of garlic bread! XD
08.29.2022 at12:20 PM #
Katie Morford
Hard to say no to garlic bread 😉
02.04.2023 at3:19 PM #
CHRISTINE XANDER
Can this be put in fridge and reaheated?
02.04.2023 at3:19 PM #
Katie Morford
Like most pasta, it’s best eaten just after it’s made, but it can be reheated. You will likely have to add a splash of milk to get it moist again, but it will still be tasty.
01.09.2024 at4:56 AM #
Stacy Lee Walters
I must admit I was kinda skeptical about this recipe but I was craving spaghetti so I thought why not, OMW IT IS SOOOOO GOOD!!!!!! I went with mature cheddar and I cannot wait to get my partner to taste!!!!! Thank you so much ❤️ 🍝
01.09.2024 at4:56 AM #
Katie Morford
Love to hear it….and I will have to try it with aged Cheddar next time!
06.26.2024 at7:59 PM #
Lorraine Williams
Very good with a few changes. I cut the recipe in half but used a whole beaten egg, added a few tbsp. of sundried tomatoes in oil, a tsp of garlic granules and what I think really made the difference, a heaping tablespoon of mild garlic chili crisp. If you like the heat, you could try “ hot garlic chili crisp”
I cooked the finished product until hot and creamy. Satisfied my pasta craving with very little effort.
06.26.2024 at7:59 PM #
Katie Morford
Sounds fabulous!
08.13.2024 at1:19 PM #
Deb
I made it and it was so good. I even added cut up chicken breast to it.
08.13.2024 at1:19 PM #
Katie Morford
One-pot meal! Well done.