| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 pound spaghetti
- 1 stick butter
- 1 dozen eggs, beaten
- 1 cup Locatelli Romano cheese
- Freshly ground black pepper, to taste
- Butter, to grease pan
Instructions
- Cook the spaghetti according to the instructions on box. However, shorten cooking by half. Remove pasta from water, add the butter and melt to cover the pasta. Pour in the beaten eggs, cheese, black pepper, pour into a butter-greased 13 by 9-inch pan and cook for 45 minutes in a preheated 350 degree oven.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 967 |
| Total Fat | 49 g |
| Saturated Fat | 27 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 42 g |
| Cholesterol | 584 mg |
| Sodium | 667 mg |
Reviews
We make a version of this dish for holidays usually with perciatteli I like to experiment with adding some different cheeses (e.g. sharp provolone, fontina, and on rare occasions casacaval (Caciocavallo)) and a small amount of basil, roasted red peppers, or sun dried tomatoes)
This is an old family favorite made especially on Easter and other holidays.
We make it a little different and love it. Add ricotta cheese (omit romano and stick of butter) and add diced pepperoni. It’s great served cold or at room temp.
I have been searching the internet to see if anyone has ever heard of this recipe and I finally found it. I knew how to make it but did not know the proper name. My mom used to make this for us when we were kids and we always loved it. It’s great for using up left over spaghetti! Tasty too!!