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:
- 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.
- Boil Pasta “Al Dente” or till its done, not too soft. Drain under cold water, and let sit.
- Using the same pot, melt Butter, then add the Pasta, beaten Eggs, Salt, Pepper, and Parmesan Cheese.
- 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:
- Using Spaghettini or Vermicelli and the same ingredients, and cooking method.
- Using the frying pan (instead of the pot), with a little oil.
- 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.
- 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.