3 eggs
1/4 cup freshly rated pecorino or Parmesan cheese
6 tablespoons milk
freshly ground pepper
1/2 cup unsalted butter
salt
In a bowl, beat the eggs until well blended. Add the cheese, milk and plenty of pepper and mix together well.
Add your choice of pasta to boiling water. Meanwhile, in a large, wide frying pan over low heat, melt the butter.
When the pasta is almost al dente, drain and add to the frying pan along with the egg mixture and salt to taste. Finish cooking over medium heat, stirring constantly, until the eggs are firm but not dry, 1-2 minutes.
Transfer to a warmed serving dish and serve at once.
Serves 4.
From
Williams-Sonoma Pasta Sauces
Copyright 1994 by Weldon Owen Inc.