Spaghetti All’Uova

Spaghetti All'Uova is a humble yet deeply satisfying Italian dish that relies on the perfect emulsion of hot pasta, eggs, and butter. This recipe creates a silky, creamy sauce without any dairy cream, relying instead on the residual heat of the pasta to gently cook the eggs. The result is a tender, rich dish with a luxurious texture that coats every strand of spaghetti. It is an excellent choice for a quick weeknight dinner when you crave comfort food but need to keep prep time minimal. The addition of grated Romano or Parmesan cheese adds a sharp, savory depth that balances the richness of the butter. Simple, elegant, and undeniably delicious, this dish brings the warmth of a traditional Italian home kitchen to your table.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 223.0

Dietary: Vegetarian

Description

Spaghetti All'Uova is a humble yet deeply satisfying Italian dish that relies on the perfect emulsion of hot pasta, eggs, and butter. This recipe creates a silky, creamy sauce without any dairy cream, relying instead on the residual heat of the pasta to gently cook the eggs. The result is a tender, rich dish with a luxurious texture that coats every strand of spaghetti. It is an excellent choice for a quick weeknight dinner when you crave comfort food but need to keep prep time minimal. The addition of grated Romano or Parmesan cheese adds a sharp, savory depth that balances the richness of the butter. Simple, elegant, and undeniably delicious, this dish brings the warmth of a traditional Italian home kitchen to your table.

Ingredients

1 1/2 pound Spaghetti

Directions

1
Bring a large pot of lightly salted water to a boil.
2
Add the spaghetti and cook, uncovered, for 10-12 minutes or until al dente.
3
Meanwhile, grate the Romano or Parmesan cheese into a serving bowl.
4
Break the eggs into a large bowl and beat them lightly with a fork.
5
Place half the butter on a serving dish and cut the remainder into small pieces.
6
Drain the cooked spaghetti in a colander and transfer it immediately into a large hot serving bowl.
7
Quickly stir the beaten eggs into the hot spaghetti, tossing thoroughly with two spoons until the eggs have set and created a creamy coating.
8
Dot the spaghetti and egg mixture with the pieces of butter.
9
Serve immediately with the grated cheese and remaining butter on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 223.0kcal

% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 1.7mg1%
Total Carbohydrate 42.6g15%
Dietary Fiber 3.1g13%
Sugars 0.9g
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use high-quality Romano or Parmesan cheese for the best flavor. The cheese should be served on the side so diners can adjust the saltiness to their preference.

It is crucial to use a hot serving bowl to prevent the pasta from cooling down too quickly, which helps in emulsifying the eggs and butter properly.

Ensure the spaghetti is drained well but not rinsed, as the starch helps the sauce adhere to the pasta.

This dish is best served immediately while hot and creamy.

Keywords: spaghetti, eggs, italian pasta, all'uova, quick dinner, comfort food, easy recipe, weeknight meal, creamy pasta, butter sauce, romano cheese, parmesan, simple cooking, traditional italian, pasta dish

Read it online: https://www.chefs-mate.com/recipe/spaghetti-alluova/