Pasta with Eggs and Cheese

Method as per Antoinette Bowman

 Ingredients:

  • 1 or 2 cups of shells, elbow, or bowtie Pasta
  • 2 tbsp of Butter
  • 2 or 3 beaten Eggs
  • ¼ tsp Salt and Pepper
  • 2 tbsp Parmesan Cheese

 Method:

  1. Fill medium sized pot with hot water, add 1 tbsp Salt, cover and let boil, (showing bubbles). Pour a little Oil, then add Pasta and stir right away to prevent from sticking.
  2. Boil Pasta “Al Dente” or till its done, not too soft. Drain under cold water, and let sit.
  3. Using the same pot, melt Butter, then add the Pasta, beaten Eggs, Salt, Pepper, and Parmesan Cheese.
  4. Stir well on medium heat till Pasta and Eggs are thickened.

This meal can be a light lunch by itself or as a side dish of fried Ham or Wieners, wedged Tomatoes, and toast.

Another method:

  1. Using Spaghettini or Vermicelli and the same ingredients, and cooking method.
  2. Using the frying pan (instead of the pot), with a little oil.
  3. Heat the oil for a few seconds, take the pasta with Egg/Cheese mixture and drop it in the pan, spreading the top to lay it flat, and fry it.
  4. When the bottom is fried you will see the toasty parts at the edges, turn the pasta (like you do with an omelet) – do this very carefully by sliding the spatula in the center and turn slowly upside-down and fry the other side.