Butter Noodles with Eggs and Cheese

Butter Noodles with Eggs and Cheese is a simple dish at its best with fresh eggs. The fresher the better. It’s similar to making spaghetti carbonara, where the heat of the pasta and your stirring action essentially cooks the eggs into a creamy saucy coating, mixing in with the butter and cheese. It is winter food at its finest, and perfect served with greens or roasted broccoli on the side. As always, we’ve included gluten and dairy free substitutions.

If you’re looking for similar recipes, try the delicious Pastina from Episode 58, and Pasta Carbonara from Episode 16.

Butter Noodles with Eggs and Cheese

Ingredients

1 lb thin pasta noodles, like fettuccini or egg noodles
4 large eggs
1⁄3 cup grated parmesan cheese or dairy free parm or other dairy free cheese
2 tablespoons parsley or fresh greens, chopped
salt and pepper (to taste)
4tablespoons (½ stick) butter or dairy free butter

optional – a cup or so of freshly steamed peas

Directions

Prepare Pasta – follow cooking instruction on the package. Essentially, boil the pasta in a large pot of water until al dente.
While the pasta is cooking, break the eggs into a large mixing bowl and beat lightly. Add the grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
When the noodles are almost finished, melt the butter or dairy free butter in a large nonstick skillet over medium heat.
Quickly drain the pasta and add it to the skillet.
Stir or toss with a wooden spoon to get the pasta coated with the butter.
Add the egg mixture to the skillet and use your wooden spoon to quickly stir the mixture into the pasta. Stir for just about a minute, until the eggs and cheese have coated the pasta with thick and creamy sauce. If you’re adding peas, do it now!
Try to avoid cooking the eggs for too long or they may scramble.
Serve while still hot and enjoy!

Print

Butter Noodles with Eggs and Cheese

Butter Noodles with Eggs and Cheese is a simple dish at its best with fresh eggs. The fresher the better. It's similar to making spaghetti carbonara, where the heat of the pasta and your stirring action essentially cooks the eggs into a creamy saucy coating, mixing in with the butter and cheese. It is winter food at its finest, and perfect served with greens or roasted broccoli on the side. As always, we've included gluten and dairy free substitutions.

Ingredients

• 1 lb thin pasta noodles like fettuccini or egg noodles
• 4 large eggs
• 1/3 cup grated parmesan cheese or dairy free parm or other dairy free cheese
• 2 tablespoons parsley or fresh greens chopped
• salt and pepper to taste
• 4 tablespoons ½ stick butter or dairy free butter
• optional - a cup or so of freshly steamed peas

Instructions

• Prepare Pasta - follow cooking instruction on the package. Essentially, boil the pasta in a large pot of water until al dente.
• While the pasta is cooking, break the eggs into a large mixing bowl and beat lightly. Add the grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
• When the noodles are almost finished, melt the butter or dairy free butter in a large nonstick skillet over medium heat.
• Quickly drain the pasta and add it to the skillet.
• Stir or toss with a wooden spoon to get the pasta coated with the butter.
• Add the egg mixture to the skillet and use your wooden spoon to quickly stir the mixture into the pasta. Stir for just about a minute, until the eggs and cheese have coated the pasta with thick and creamy sauce. If you're adding peas, do it now!
• Try to avoid cooking the eggs for too long or they may scramble.
• Serve while still hot and enjoy!