Spaghetti with Butter, Egg and Cheese Recipe

If you’re seeking pure creamy comfort in under 30 minutes, look no further than Spaghetti with Butter, Egg and Cheese. This dish is the epitome of easy luxury: golden pasta strands slicked in a silky, cheesy sauce, rich with egg and fragrant, freshly ground pepper. There’s an undeniable magic in the way a few pantry staples come together here—transforming into an Italian-inspired meal that feels downright decadent, yet is beautifully simple to prepare. Whether you’re after a quick weeknight dinner or a soothing solo meal, let’s dive into why this is about to be your new favorite pasta fix.

Ingredients You’ll Need

Don’t let the short ingredient list fool you—every element in Spaghetti with Butter, Egg and Cheese is essential. Each ingredient contributes to the final dish’s texture, color, and iconic flavor, so grab the best you can find.

• Spaghetti: Classic, long noodles are perfect for capturing the rich sauce; use your favorite brand for best results.
• Salt: Seasoning the pasta water is key—this simple step infuses every bite with flavor.
• Milk: Adds creaminess without heaviness, resulting in a luscious, velvety sauce.
• Egg: The secret to the glossy, custardy coating; just one gives rich flavor and body.
• Butter: For that unmistakable silkiness and buttery finish—don’t skimp!
• Pecorino Romano cheese: Sharp, salty, and tangy; use freshly grated cheese for the creamiest sauce. Parmesan makes an excellent substitute, if you prefer.
• Pepper: Freshly cracked lends warmth and complexity, lifting all the other flavors.

How to Make Spaghetti with Butter, Egg and Cheese

Step 1: Boil the Spaghetti

Bring a large pot of water to a rolling boil and season it generously with salt. This is the true foundation of Spaghetti with Butter, Egg and Cheese—the salted water flavors the pasta from the inside out. Add your spaghetti and cook until just al dente, so every strand stays springy and absorbs the sauce perfectly.

Step 2: Whisk Milk and Egg

While the pasta bubbles away, crack your egg into a small bowl and whisk it thoroughly with the milk. This simple mixture is going to become the backbone of your sauce, blending the richness of egg with the creamy smoothness of milk. Make sure it’s well combined for an even sauce.

Step 3: Drain and Return the Pasta

Once the spaghetti is al dente, drain it well. Knock out excess water so the sauce isn’t diluted, but don’t worry about draining every drop—a tiny bit helps the final texture. Return the noodles to the warm pot you cooked them in, which will help the sauce come together smoothly in the next step.

Step 4: Create the Sauce

Lower the heat under the pasta pot to low. Pour in your milk and egg mixture, add the butter, and begin stirring enthusiastically. Watch as the butter melts and the sauce starts to thicken, coating every strand with irresistible creaminess. You just want the sauce to reach a glossy, thickened stage—this usually takes a minute or so.

Step 5: Stir In Cheese and Season

Remove the pot from the heat and shower in the grated Pecorino Romano (or Parmesan). Stir until it melts into the sauce, making it ultra creamy with a savory, slightly tangy kick. Taste and season with plenty of black pepper, plus a pinch of salt if needed. If you see the sauce getting too tight, splash in a bit more milk to loosen it right up.

Step 6: Serve Immediately

Spaghetti with Butter, Egg and Cheese is at its peak right out of the pot, so serve it up without delay. Offer extra cheese and more freshly cracked pepper at the table for good measure—because you can never have too much of either!

How to Serve Spaghetti with Butter, Egg and Cheese

Garnishes

Keep things classic by passing more Pecorino Romano and a pepper grinder at the table—there’s nothing like a generous snowy drift of cheese and plenty of cracked black pepper to finish Spaghetti with Butter, Egg and Cheese. If you want to up the ante, sprinkle finely chopped fresh parsley for color or a little lemon zest for brightness.

Side Dishes

Since this pasta is decadent and rich, it pairs perfectly with light, refreshing sides. A crisp green salad dressed in a tangy vinaigrette cuts through the creaminess, or try simply steamed broccoli or roasted asparagus for contrast. Crusty bread is always welcome for mopping up every last bit of that luxurious sauce.

Creative Ways to Present

For a special touch, serve Spaghetti with Butter, Egg and Cheese in individual pasta bowls, twirling each portion into a neat nest with tongs. Top each mound with an extra yolk and let guests stir it in tableside for extra richness. If you like spice, dust with chili flakes for a little heat—or finish with toasted breadcrumbs for added texture.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, cool them quickly and store in an airtight container in the refrigerator. The pasta will continue to absorb some sauce as it sits, so expect a slightly firmer texture the next day—but the flavors will be just as comforting.

Freezing

While Spaghetti with Butter, Egg and Cheese is best enjoyed fresh, you can freeze leftovers if needed. Transfer the cooled pasta to a freezer-safe container and freeze for up to one month. The texture may change a bit after thawing, but a splash of milk and a gentle reheat will revive the sauce nicely.

Reheating

To reheat, place the pasta in a saucepan with a little splash of milk over low heat. Stir gently and patiently until everything’s warm and creamy again—adding an extra sprinkle of cheese never hurts. Avoid microwaving as it can toughen the egg and dry out the noodles.

FAQs

Can I use a different type of pasta?

Absolutely! While spaghetti is the traditional choice in Spaghetti with Butter, Egg and Cheese, you can use any long pasta, like linguine or fettuccine. Even short shapes like penne will work in a pinch, though the classic strands are best for soaking up the creamy sauce.

Is it safe to eat the egg in the sauce?

Yes! The residual heat from the just-cooked pasta and the pot, along with a minute over low heat, gently cooks the egg. You end up with a silky, custard-like sauce rather than anything raw or runny. Just be sure to work quickly and keep that heat low to avoid scrambling.

Can I make Spaghetti with Butter, Egg and Cheese dairy-free?

While the magic of this dish is in the dairy richness, you can experiment with plant-based butter and milk, plus a vegan cheese alternative. The texture and flavor will differ from the original, but you’ll still get a satisfying, creamy pasta experience.

What’s the difference between this and classic carbonara?

Spaghetti with Butter, Egg and Cheese shares some DNA with carbonara, but skips the bacon or pancetta—and usually omits garlic and parsley. It’s a more pared-down, gently flavored cousin where the butter, egg, and cheese are truly the stars.

Why did my sauce turn out clumpy?

Clumps can happen if the heat is too high or the egg isn’t fully whisked into the milk. Always pour the mixture onto hot pasta off the heat, or over very low heat, stirring constantly to create that classic creamy coating without scrambling the egg.

Final Thoughts

There’s something endlessly comforting about a plate of Spaghetti with Butter, Egg and Cheese—simple enough for a quick lunch but special enough to savor bite by bite. Whether you’re new to this classic or coming back for a nostalgic favorite, give it a try and let its irresistible creaminess win you over!

Print