Spaghettini in brodo

Yield: 6 servings

Measure Ingredient
1 cup Spaghettini In 1 1/2-In
\N \N Pieces
1 quart Water -- salted
8 cups Chicken Broth
2 \N Eggs -- well-beaten
⅓ cup Romano Cheese -- grated

Cook spaghettini aldente in salted water and drain. Bring chicken broth to boil; add spaghettini. Remove from heat and add beaten eggs, stirring rapidly until eggs float in strings. Serve sprinkled with Romano cheese.

Recipe By : Cucina Magra, Cucina Sana - ISBN 0-13-195081-9 From: Dan Klepach Date: 05-22-95 (159) Fido: Cooking

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