- 1 lb very ripe, fresh tomatoes; preferably imported Italian, drained
- 8 tbsps (4 oz) sweet butter
- 1 tbsp olive oil
- 1 salt to taste
- 1 black pepper freshly ground, to taste
- 3 extra-larges eggs
- 1 cup grated Parmigiano cheese
- 1 lb dried spaghetti preferably imported Italian
- 1 coarse grained salt (to cook the pasta)
1. If using fresh tomatoes, cut them into 1-inch pieces.
2. Pass fresh or canned tomatoes through a food mill, using the disc with the smallest holes, into a crockery or glass bowl.
3. Place a saucepan with the butter and oil over medium heat, and when the butter is melted, add the tomatoes and simmer for 15 minutes. Taste for salt and pepper.
4. Bring a large pot of cold water to a boil. Meanwhile, mix the eggs and Parmigiano very well in a small crockery or glass bowl and set aside until needed. When the water reaches a boil, add coarse salt to taste, then add the pasta and cook until al dente, for 9 to 12 minutes depending on the brand.
5. As the past cooks, place 1 cup of the tomato sauce in a large serving dish and place it over the boiling water, partially covering the top of the pot.
6. Drain the pasta, transfer it to the heated serving dish, and pour over the remaining sauce. Mix very well, then add the egg mixture, toss thoroughly, and serve immediately.
Serves 4 to 6
Source: Bugialli on Pasta, Simon and Schuster
