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