Title: Spaghetti All'uova
Categories: Pasta
Yield: 6 Servings

1 1/2	lb	Spaghetti
		Salt
3	oz	Romano or Parmesan cheese
6		Eggs
1/2	lb	Butter

Bring a large pot of lightly salted water to the boil, add the spaghetti, and cook, uncovered, for 10-12 minutes or until al dente.

Meanwhile, grate the cheese into a serving bowl. Break the eggs into a large bowl and beat them lightly with a fork. Put half the butter on a serving dish and cut the remainder into small pieces.

Drain the cooked spaghetti in a colander and put it into a large hot serving bowl. Stir in the eggs quickly, tossing the spaghetti and eggs thoroughly with two spoons until the eggs have set.

Dot the spaghetti and egg mixture with the pieces of butter and serve at once. Serve on the side the grated cheese and remaining butter.

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