Spaghetti All’uova
Spaghetti All’uova
Metric/ Imperial
salt
1 tablespoon vegetable oil
1.75 litres/3 pints boiling water
225 g/8 oz dried spaghetti
3 eggs, lightly beaten 100g/4oz butter, cut into pieces 50g/2oz pecorino cheese, grated
Place the salt, oil and water in a large bowl-Soften the spaghetti in the water until completely immersed. Cover and cook on FULL (100%) for 8 minutes, checking during cooking that all the spaghetti is covered with water.
Leave to STAND, covered, for 10 minutes. Drain and toss in the beaten eggs until set.
Place half the butter in a serving bowl. Pile in the spaghetti and dot with the remaining butter. Serve sprinkled with the grated cheese. SER VES 4