Egg- cellent Pasta

This recipe intrigued me. Never in a million years would I think to combine scrambled eggs and pasta, but when I saw this recipe in the Williams-Sonoma Pasta Sauces cookbook I knew I would be trying it. This recipe is delicious! It's rich and creamy, and as Joe pointed out very comforting with it's nice soft texture - both Joe and I really liked it. Plus it comes together in no time at all (about 15 minutes from start to finish) and you could substitute any cheese so it's a perfect last-minute meal. Yum!

Egg and Cheese Pasta

3 eggs
¼ cup freshly grated pecorino cheese
6 tbsp milk
Freshly ground black pepper
½ cup unsalted butter
Salt
Fussili, penne or farfalle pasta

In a bowl, beat the eggs until well blended. Add the cheese, milk, and plenty of pepper and mix together. Add your choice of pasta to boiling water. Meanwhile, in a large, wide frying pan over low heat, melt the butter. When the pasta is almost al dente, drain and add to the frying pan along with the egg mixture and salt to taste. Finish cooking over medium heat, stirring constantly, until the eggs are firm but not dry, 1-2 minutes. Transfer to a warmed serving dish and serve at once.