Pasta with raw egg is called. Spaghetti in the oven with cheese
IN Lately Italian dishes are very popular with many housewives. For example, pasta, everyone's favorite spaghetti, which are cooked with different sauces.
Recipe content:
Italian spaghetti has long been popular and well-known in our country. It's easy to prepare them and it's quite possible to enjoy the dish at home. There are many ways to make them. They can be served every time with the most different gas stations, sauces, minced meat, mushrooms, meat, chicken, eggs, and there will always be new tasty dish. And grated cheese, sprinkled on top, will complement the composition and give the dish a refined and piquant taste.
- The pasta is boiled in boiling water with the addition of salt and vegetable oil.
- Dip pasta only in boiling water.
- Breaking long spaghetti is not worth it. They are simply put in water and after a minute they become soft and completely lie down in the pan.
- The pot is not covered with a lid.
- Stir occasionally with a fork while cooking to keep them from sticking together.
- As a rule, at the same time as spaghetti is cooked, the sauce is immediately prepared for them.
- Experienced chefs advise always using cheese. It can be put into the sauce and sprinkled on serving dishes.
- Usually the paste is not washed. But if the recipe requires it, then this is done first under the flow cold water, after, boiling water from the kettle. To make it hot again.
- Always follow the cooking time indicated on the package. The main thing to remember is that tastier pasta it will be, if it is not cooked, rather than digested.
- The classic proportion of products: 100 g of spaghetti, 10 g of salt, 1 liter of water.
- Eat spaghetti immediately after cooking. They are not prepared for several days in advance.
- Calorie content per 100 g - 333 kcal.
- Servings - 1
- Cooking time - 10 minutes
Ingredients:
- Spaghetti - 100 g
- Egg - 1 pc.
- hard cheese- 50 g
- Salt - 1/2 tsp or to taste
- Vegetable oil - 1 tbsp.
- Garlic - 2 cloves
Cooking Spaghetti with Cheese and Egg
1. In a saucepan, type drinking water, season with a little salt, pour vegetable oil so that the vermicelli does not stick together, and put on the stove to boil.
2. Once the water is boiling, drop the spaghetti into the pot and cook medium fire. Hold them with your hands, lightly press on them so that they are completely immersed in water.
3. Boil spaghetti for the amount of time indicated on the package. You can cook them al dente, i.e. do not boil for 1 minute. Then the dish will be tastier. Ready spaghetti drain in a colander to drain the liquid.
4. Simultaneously with the spaghetti, prepare the sauce so that it is ready when they are boiled. So, peel the garlic, rinse and chop.
5. Grate the cheese coarse grater.
6. Beat the egg into a deep container.
7. Add a little salt and mix the protein with the yolk with a fork until smooth.
8. Put grated cheese.
9. Stir the eggs again so that the cheese is evenly distributed.
10. Put the pan on the stove, pour in a little oil and put the garlic on medium heat to fry.
Among fine dining Italian cuisine is very simple and at the same time delicious recipe pasta with cheese. In Russia, and throughout the world, this dish is called plain pasta with cheese. Thanks to its simplicity and speed of preparation, pasta is popular all over the world. What about you? Have you made this dish yet? If not, then let's get started.
cheese paste
Ingredients:
- pasta or spaghetti - 300 g;
- hard cheese - 100-200 g;
- cream - 200 g;
- suluguni - 100 g;
- parmesan - 3 tbsp. spoons;
- salt, spices, herbs.
- First boil the spaghetti.
- Suluguni cut as you like.
- Heat the cream in a pan, mix with hard cheese, rubbing it on a grater before that. Heat everything up to the consistency of sour cream.
- Add salt, spices.
- Add spaghetti to the sauce, mix everything.
- Top your masterpiece with herbs, grated parmesan. Cheese pasta is ready.
It should be noted that in order to make pasta with cheese more refined and tasty, the most important thing is to choose high-quality and fresh products. This is perhaps the only "difficulty" in its preparation, which you should be aware of and remember.
Cheesy Italian dish with tomatoes
This pasta with tomatoes is no more difficult to prepare than the first one. Before you start cooking it, take the following products:
- pasta - 250-300 g;
- tomatoes - 2 vegetables;
- garlic - 2 cloves;
- Parmesan;
- olive oil;
- salt, spices, herbs.
It is prepared as follows:
- Boil pasta.
- Pour into the pan olive oil put the garlic in. After 1 minute, stir in chopped tomatoes. Fry until the consistency of a homogeneous mass.
- Add spices and salt.
- At the end of cooking, put the pasta on a flat plate, on top of the fields with sauce.
- Tomato sauce can be pre-mixed with grated parmesan or sprinkled on the finished dish separately.
Italian cheese pasta with egg
Italian cheese pasta is very well complemented by an egg, so let's look at another way of cooking how you can diversify this dish.
For this recipe, take:
- spaghetti - 250-300 g;
- egg - 100 g;
- cheese - 150-200 g;
- onion (optional) - 100 g;
- butter.
cooking italian cheese dish with egg:
- Boil spaghetti.
- Grate cheese.
- In a separate bowl with an egg, beat the spices, salt.
- Add half of the main part of the cheese to the mixture, stir.
- Chop the onion, place it in a heated pan, fry it.
- Put the spaghetti in the pan. Stir.
- Add egg-cheese mixture, hold on fire for a while.
- After a minute, you can serve on the table, sprinkled with the rest of the cheese.
Italian blue cheese pasta recipe
To prepare this recipe, you will need the following products:
- pasta - 300 g;
- blue cheese - 300 g;
- milk - 200 ml;
- garlic - 2 or 3 cloves;
- onion - half a head;
- vegetable oil - about 2 tbsp. spoons;
- salt, spices, herbs.
Prepare an Italian dish with blue cheese like this:
- Boil macaroni.
- Take a frying pan, pour oil into it.
- Add finely chopped onion, fry until golden brown.
- Pour in the milk, reduce the heat.
- Add garlic, spices, salt.
- cut cheese product with mold, add to the pan to the mass. Stir and simmer on fire until you get the consistency of sour cream.
- At the end of cooking, put the pasta on a plate, fields with the resulting sauce.
- If desired, you can additionally sprinkle the finished dish with grated cheese with or without mold.
Also, in addition to the basic recipes for this dish, given above, there are many others. culinary delights. Yes, they are popular following recipes: pasta with seafood and tomatoes, tuna and tomatoes, eggplant and tomatoes. Therefore, having mastered more simple cooking this dish, you can also easily master other culinary masterpieces.
Pasta, which is not sold in the store, but is prepared by hand, in Italian cuisine called "fresh". As with any dough, it takes some getting used to - and then making pasta at home won't take long. In addition, you can make homemade pasta and in reserve - dry or freeze. Among the pasta recipes that we found in the book of chef Antonio Carluccio, there are also lean ones.
Most people think that making fresh pasta is hard work. It's not like that at all! The list of tools can be reduced to an absolute minimum: you only need a knife, a rolling pin and a work surface. (You can go as far as buying a pasta machine to make the process go a lot faster!) It will take you about 30 minutes to make the pasta at first, but it will go faster if you practice.
For one person you will need 100 g Italian flour from soft varieties wheat, fresh egg(preferably from a farm chicken) and a little water if the egg is medium-sized. If you cook pasta without eggs, as they do in Puglia, you will need to take flour from durum varieties wheat and some water (and no egg).
You must knead soft dough, which is easy to roll out with a rolling pin to the required thickness, and then cut the dough with a knife. The only thing that cannot be made by hand at home is pressed pasta, which is bought dry, that is, pasta in the form of tubes, such as penne, or round, long pasta, such as spaghetti.
Vary species homemade pasta can be different. To achieve any color and taste, spinach, beets, cocoa and ground dried mushrooms. You can make chestnut or gluten-free pasta: just replace the whole wheat flour or part of it with other flour.
You can make enough pasta at home to dry out the leftovers. Cut the dough as you like, dry completely on a clean kitchen towel or on a floured surface. Then, very carefully, transfer to a container with a lid or a tight-fitting ziplock bag.
Fresh pasta can be stored in the refrigerator for two to three days, and in the freezer for up to six months. If you want to freeze the pasta, wrap it in cling film or foil first, and defrost as usual (but not in the microwave!).
Fresh pasta with egg
Pasta fresca all'uovo
Approximately 450 g:
- 300 g Italian flour "00" from soft wheat varieties
- 3 medium sized eggs
- a pinch of salt
Sieve the flour onto a work surface in a heap and make a hole to make a volcano with a crater (1). Crack an egg into the crater and add salt (2). (Add natural dyes, if using.) Mix the egg and flour with a fork and hands, gradually adding flour to the egg until a rough dough forms (3, 4). If the mixture seems too soft or sticky, add a little more flour, and if the mixture is too dry, add a little water. Use a knife (or spatula) to scrape the remaining dough from the work surface.
Wash your hands and work surface before kneading the dough. Lightly flour the table and start kneading the dough with the back of your hand, as you knead the dough for bread. Knead the dough for 10-15 minutes until it is smooth and elastic (5). If the dough sticks to your hands, rub them with flour. Wrap the dough in plastic wrap or foil and let it rest for at least half an hour.
When you're ready to roll out the dough, lightly flour your work surface again. Start rolling the dough from the center to the edges to remove the thickness from the middle, often turning the sheet 90 degrees (6). When rolling out, stretch the dough with a rolling pin; Turn the layer over from time to time to make it even. The dough and work surface must be floured or the dough will stick to the table.
If you are making a flat or curly pasta, cut the pasta into desired lengths, transfer to a clean kitchen towel and dry for about half an hour, only after that the pasta can be boiled or stored. Roll the long pasta into nests first as it will be easier to handle when you decide to weld it.
If you are going to cook stuffed pasta, do not hesitate too much and immediately add the minced meat, which is indicated in the recipe of your choice, while the dough is still plastic. Do not leave the filling on the dough for a long time, otherwise the moisture from it will wet the dough or even break it. Dust the pasta with durum wheat flour to keep the cut pieces from sticking together.
How to make colored paste
Green pasta (pasta verde). To the main ingredients, add 75 g of stewed spinach, pureed and well drained. Eliminate 1 egg from the list of ingredients.
Purple paste (pasta purpurea). To the main ingredients, add 4 tbsp. l. beetroot juice. Eliminate 1 egg from the list of ingredients.
Orange pasta (pasta arancione). To the main ingredients, add 4 tbsp. l. carrot juice(freshly squeezed or shop). Eliminate 1 egg from the list of ingredients.
Red pasta (pasta rossa). To the main ingredients, add 1 1/2 tbsp. l. tomato puree.
Black paste (pasta nera). Add 1-2 tsp to the main ingredients. cuttlefish ink.
Pasta with mushrooms (pasta di porcini). Dry the dry porcini mushrooms even more by placing them on a baking sheet and placing them in a slightly heated oven. Mushrooms should become crispy. When they are cool, grind them in a spice grinder. Add 2 tbsp. l. powder to the main ingredients.
Chocolate paste (pasta di cioccolato). To the main ingredients, add 2 tbsp. l. cocoa powder.
Pasta without eggs
For one person, take 100 g of durum wheat flour and 40 ml of water. Knead the dough until it becomes dense and elastic. After kneading thoroughly, leave to rest for at least 20 minutes.
We welcome those who have a desire to learn the art of cooking great dishes! On the site, everyone will be able to find out a lot of interesting information on pasta with cheese and eggs for free. Yet if cooking recipe you did not find pasta with cheese and egg in the list below - try using the search to find what you need.
Ingredients
- Milk - 3 tbsp.
- Eggs - 6 pcs.
- Flour - 3 teaspoons.
- Cheese - 3 teaspoons.
- Greens (dill) - 100 g.
- Tomato paste - 3 tbsp. spoons
- Salt - to taste.
- For cream:
- Red bell pepper- 1 PC.
- Curd cheese - 200g.
- Mayonnaise - 2-3 tablespoons.
- Salt - to taste.
Cooking method
- Step 1 At the base of the cake are three multi-colored omelettes with a diameter of 16 cm.
- Step 2 For the yellow omelet (basic recipe) mix together 2 eggs, 1 tbsp. a spoonful of cream, 1 teaspoon flour, 1 teaspoon grated cheese and salt. Beat everything and bake in a frying pan under the lid until cooked.
- Step 3 For a red omelet, add 3 tbsp to the main recipe. tablespoons of tomato paste and a pinch of ground red pepper (optional).
- Step 4 For a green omelet, add finely chopped dill (parsley) to the main recipe.
- Step 5 For cream red Bell pepper cut into small cubes, pour boiling water over, gently squeeze and mix with curd cheese, add mayonnaise. Mix everything well.
- Step 6 Next, assemble the cake: red omelette - cream - green omelette- cream - yellow omelet.
- Step 7 Divide the folded cake into portions.
- Step 8 Garnish with cherry tomato flowers, herbs, tomato paste and mayonnaise. Put in the refrigerator for 2-3 hours.
Ingredients
- Fillet of red fish - 600 g.
- Rice - 1 cup.
- Onion - 2 pcs.
- Carrots - 2 pcs.
- Tomato paste - 4 tbsp
- Mayonnaise - 150 g.
- Cheese - 150 g.
- Greens - dill, parsley.
- Vegetable oil - 1-2 tbsp.
- Lemon juice - 1 tsp
- Greens - dill, parsley.
- Salt, pepper, spices - to taste.
Cooking method
- Step 1 Boil rice in salted water until cooked and cool.
- Step 2 Onion finely chop, grate the carrots on a coarse grater and sauté in vegetable oil, add tomato paste, a little water or broth, spices and herbs. Simmer for 5 min. and chill.
- Step 3 Put the pieces in a greased mold fish fillet. sprinkle lemon juice and sprinkle with fish spices. Salt and pepper a little.
- Step 4 Spread the boiled and cooled rice on top of the fish.
- Step 5 Next - onion, carrot and tomato marinade. Lubricate everything with mayonnaise and cover with grated cheese.
- Step 6 Bake in an oven preheated to t 180 degrees ~ 40 minutes.
Ingredients
- Processed cheese with herbs - 500 g.
- Potatoes - 600 g.
- Egg - 1 pc.
- Flour - 3 tbsp
- Onion - 1 pc.
- Sweet pepper - 1/2 pod.
- Champignons - 50 g.
- Meat - 300 g.
- Ketchup or tomato paste - 1 tbsp.
- Cheese - 75 g.
- Salt, pepper, basil - to taste.
Cooking method
- Step 1 Boil potatoes, cool, peel. Grate potatoes on a coarse grater and mix with melted cheese, beaten egg, flour and 1 teaspoon of salt.
- Step 2 Finely chop the meat, onion, pepper, mushrooms and mix everything. Season with ketchup, tomato paste and salt, pepper a little.
- Step 3 We put towels on the table and sprinkle it with flour, roll out the dough on it in the form of a square. We lay out the minced meat, leaving the edges free, sprinkle with basil. We roll the dough into a roll and fasten the edges of the roll. We take a baking sheet and put our almost ready roll brush with meat and egg.
- Step 4 Bake for about 50 minutes at 180 degrees. 10 minutes before cooking, sprinkle with grated cheese.
Ingredients
- Zucchini - 300 g.
- Spinach - 150 g.
- Bulgarian sweet pepper - 3 pcs.
- Eggs - 5 pcs.
- Cream cheese - 100 g.
- Garlic - 2-3 cloves.
- Tomato paste - 1 tbsp.
- Cream - 1/2 cup.
- White mushrooms - 150 g.
- Basil - a few branches.
- Hard cheese - 100 g.
- Salt, ground black pepper - to taste.
Cooking method
- Step 1 Cut zucchini into long slices, boil in salted water until half cooked, dry.
- Step 2 Finely chop the spinach, cut the sweet pepper into cubes.
- Step 3 For the filling: Combine 1 egg with grated cream cheese, spinach, minced garlic, tomato paste, salt and pepper.
- Step 4 Place 1 tbsp. on each slice of zucchini. a spoonful of filling, roll up and put them in a greased form.
- Step 5 Beat the remaining eggs with cream, finely chopped mushrooms, sweet pepper and basil (finely chopped). Pour the mixture over the rolls, sprinkle them with grated cheese and bake for 15 minutes.
Ingredients
- Dough:
- Milk - 250 ml
- Dry yeast (or 50 g raw yeast) - 7-10 g
- Sugar - 3 tsp
- Vegetable oil - 5 tbsp.
- Eggs - 2
- Flour - 500-550 g
- Filling:
- Ketchup or tomato paste
- Canned pineapple
- Ham
Cooking method
- Step 1 Dissolve yeast in warm milk, add sugar and place in a warm place.
- Step 2 Let the dough rise - 15 minutes.
- Step 3 Beat eggs, add salt and vegetable oil and mix.
- Step 4 Add the dough with flour and knead a thin dough.
- Step 5 Cover the dough cling film and put away in a warm place.
- Step 6 After 30 minutes, the dough will rise.
- Step 7 Cut the ham into cubes, grate the cheese on a fine grater.
- Step 8 Roll out the dough, then put in a round form, greased with oil.
- Step 9 Brush dough with tomato paste.
- Step 10 Lay out the pineapple and ham.
- Step 11 Sprinkle with cheese and place in the oven.
- Step 12 Bake for about 25 minutes at 180 degrees.
Ingredients
- Puff pastry- 500 g
- Ketchup or tomato paste
- sausages
- Tomatoes
- Marinated mushrooms
- bell pepper
- Olives
- hard cheese
Cooking method
- Step 1 Slice tomatoes and sausages.
- Step 2 Peel the bell pepper from the seeds and cut into strips.
- Step 3 Cut the olives into rings.
- Step 4 Slice the mushrooms.
- Step 5 Grate the cheese on a fine grater.
- Step 6 Roll out the dough to a thickness of 3 mm and lay out the squares smeared with ketchup on baking paper in a baking sheet.
- Step 7 Put tomatoes, sausages, mushrooms, peppers, olives on top.
- Step 8 Sprinkle with cheese and place in a preheated oven to 180 degrees.
- Step 9 Bake for about 25 minutes.
Ingredients
- One chicken fillet
- Onion - 2 pcs.
- Bulgarian pepper - 2 pcs. (red and yellow).
- Tomatoes - 3 pcs.
- Tomato paste - 30 g.
- Butter - 40 g.
- Cheese - 40 g.
- Salt - to taste.
Cooking method
- Step 1 Wash and dry the chicken. Slice large pieces, salt, put in a cauldron or pan and pour a small amount boiling water. Simmer until half done.
- Step 2 Remove the stem and de-seed the bell pepper. Cut into small cubes, if desired, add a little hot.
- Step 3 Wash the tomatoes, chop finely or through a grater. Add all the vegetables to the cauldron to the chicken meat, salt to taste.
- Step 4 Add tomato paste, warm and season to taste, add oil. Mix.
- Step 5 Portions of chicken fillet, stewed with sweet pepper put on plates, pour sauce with vegetables and sprinkle with cheese. Ready meal decorate as desired.
Ingredients
- Spaghetti - 200 g
- Bacon - 150 g
- Cream 30-33% - 150 ml
- Yolk - 3 pcs
- Cheese - 50 g
- Garlic - 3 cloves
- Vegetable oil
- Pepper
Cooking method
- Step 1 Finely chop the garlic.
- Step 2 Cut the bacon into strips.
- Step 3 Grate the cheese on a fine grater.
- Step 4 Fry the garlic in vegetable oil.
- Step 5 Add bacon and fry.
- Step 6 Slightly shake the yolks, salt and pepper.
- Step 7 Add cream cheese and mix well.
- Step 8 Boil spaghetti until done.
- Step 9 Put the hot spaghetti in the pan.
- Step 10 Add cheese and cream mass and mix.
- Step 11 Add bacon and stir.
Ingredients
- Large layers of lasagna - 12 pcs.
- Minced meat - 300 g.
- Cabbage - 300 g.
- Onion - 2 pcs.
- Cheese (spicy) - 50 g.
- Tomato paste - 6 tbsp.
- Salt, pepper - to taste.
Cooking method
- Step 1 Boil the lasagne sheets in salted water until half cooked and place in a colander.
- Step 2 Fry the meat in oil with tomato paste.
- Step 3 Finely chop cabbage, onion and fry in vegetable oil.
- Step 4 Put the layers of lasagna in a greased form, shifting them alternately with meat and cabbage.
- Step 5 Sprinkle lasagna with grated cheese and bake in the oven for 15-20 minutes.
Ingredients
- Dumplings (frozen) - 400 g.
- Sour cream (15% fat) - 200 g.
- Tomato paste - 2 tbsp.
- Water - 200 ml.
- Grated hard cheese - 150 g.
- Olive oil - 2 tbsp.
- Salt, pepper - to taste.
Cooking method
- Step 1 Grease a baking dish with butter. Put dumplings on the bottom of the mold.
- Step 2 Mix sour cream, tomato paste with water until smooth and add salt and pepper.
- Step 3 Pour our future sauce for dumplings and put in a preheated oven to 180 degrees for half an hour.
- Step 4 5 minutes before cooking, sprinkle with grated cheese and put back in the oven.
We deeply believe that pasta with cheese and egg is exactly the information you were looking for. All those who are sorry will be able to learn how to cook tasty and satisfying.
Calories: Not specified
Cooking time: Not indicated
Oil painting: out of breath, I run home from work, angrily brushing away the flyers, perplexedly trying to remember where I stuffed the prepared subway token, on the way I nervously think that there is an urgent task in the bag that I didn’t have time to do in the office, but on kitchen - cleanliness and emptiness. Does it happen to you too that you didn’t manage to think over dinner in advance? It happens to me. Sometimes there is no mood, sometimes there is simply not enough time, there are other reasons, but the point, in general, is not in them, but in the results and consequences: there is no dinner, there are no blanks, there are no semi-finished products.
In such cases, they come to the rescue. One of them is pasta (in our case spaghetti) with poached egg: a dish as simple as it is exquisite. It’s hard to believe that it’s really possible to compose a sumptuous dinner in 10 minutes, but it’s true.
They say that the method of cooking eggs, in which they are boiled in water without a shell, goes back to the 14th century - there is evidence that it was during the Hundred Years War in France that poaching was invented. This method has practically no minuses and shortcomings: having learned how to cook, it is almost impossible to spoil it. But there are a lot of pluses: firstly, simplicity (no, well, seriously, having stuffed your hand, you will also agree that it’s unrealistic to come up with something simpler than stitching), and secondly, convenience (smashed - and you’re done, you don’t need to clean it up later small shells and “playing” with garbage), thirdly, versatility (a poached egg is ideal not only in pasta, it looks equally great on sandwiches and salads).
All in all, there is no reason not to learn how to cook poached eggs and then apply your skills often and regularly!
By the way, for a company with a poached egg, it is better to choose some kind of long pasta - for my taste, spaghetti is the tastiest. Not bad with bucatini - long pasta with a thin central channel, but such pasta still “sounds” a little rougher tender egg with cream center. You can boil capellini - the thinnest pasta, similar to a cobweb, but in this case the paste is lost on the background bright taste liquid yolk. Wide and long, slightly narrower tagliatelle is very good, linguini is excellent, pappardelle is quite acceptable, everything else is optional and for an amateur.
Needless to say, if you suddenly remember about the pasta machine lying around in the far corner of your pantry, prepare the freshest dough yourself, taking the “correct” coarse flour and from durum wheat, conjure a little love and magic, then you will succeed not only delicious dinner on hastily, A real masterpiece- without exaggeration and unnecessary metaphors?
Ingredients:
- 200 g spaghetti;
- 1 egg;
- 1 tbsp. l. vinegar;
- 2 tbsp. l. olive oil;
- 40 g parmesan;
- a few sprigs of fresh herbs;
- salt, pepper to taste;
- Sun-dried tomatoes- optional.
Recipe with photo step by step:
We take two saucepans - large and small, pour 2/3 of the volume of water into both, put both on fire.
First, we pay attention to the big one - we will cook pasta in it. Add a teaspoon of salt to the water and pour in the oil - a must. After boiling, lower the pasta, reduce the heat so that the water does not boil much, and cook the pasta until al dente.
Approximately 2 minutes before the end of cooking the pasta, we begin to work on the egg. By this time, the water should boil steadily - the gas must be reduced so that the boiling is minimal, not surface, but internal. Pour in the vinegar and quickly stir the water with a spoon, creating a funnel. The better the funnel, the more beautiful you will be able to stitch the egg. Done? Gently (this is perhaps the key word - very, very carefully) and quickly break the egg into the center of the funnel. Water should twist it so that it turns out to be a "bag". If you are not confident in your abilities, you can first break the egg into a bowl, and then pour it into boiling water.
Most likely, the first time you will not be able to sew an egg beautifully - do not be discouraged: a couple more dinners, and everything will be fine. This time you can help yourself with a spoon - if the funnel does not "spin" the egg enough, quickly complete this process yourself. 
And note the time - you need exactly 2 minutes: this is just enough for the yolk to remain silky liquid, and the protein to turn into a soft, not hard substance that is pleasant to eat. 
Remove spaghetti and place on a plate. Remove the egg with a slotted spoon and place it on top of the pasta. Sprinkle with cheese - grated or cut into thin slices. 
Scatter finely chopped greens and serve. 
For beauty, it is better to cut the egg slightly so that the yolk begins to spread over the pasta.
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