Egg and Cheese Pasta
¼ cup freshly grated pecorino cheese
6 tbsp milk
Freshly ground black pepper
½ cup unsalted butter
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.