Recipe: Spaghetti and Eggs (by Diana Shaw)

I think this is what you want Lisa. Hope it helps. Kelly~WA
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Spaghetti and Eggs

This speedy, versatile dish can be adapted to taste, using whatever you have on hand. The basic dish contains nothing offensive to finicky children, and you can make it as sophisticated as you wish with the optional ingredients. The only trick involved is stirring the egg mixture into the pasta over very low heat, so the eggs will coat the pasta rather than scramble. (Even if the eggs should scramble, as we say in our home. "It will still taste good".)

As with any dish that calls for few ingredients, try to use the best -- in this case, a good parmesan, an excellent (very green or very gold) extra virgin olive oil and a good brand of pasta. Serve with a simple tossed salad or steamed vegetable and bread.

10 ounces spaghetti, or any pasta, such as penne rigate, farfalle or fusilli
4 eggs
3 tablespoons milk (nonfat, low-fat or regular)
1/4-1/3 cup grated cheese (Parmesan, cheddar, Romano)
2 teaspoons extra virgin olive oil or unsalted butter
Salt and freshly ground black pepper to taste
Optional ingredients (mix and match to taste):
1/4 cup minced smoked salmon
1/3 cup minced tomato
1/2 teaspoon grated garlic
1/4 cup minced scallion or mild onion
1/4 cup minced fresh mixed herbs, such as parsley, basil, chives, cilantro or oregano.

Fill a large pot with water and bring it to a boil. Meanwhile, break the eggs into a medium-size mixing bowl and beat with a fork. (If you have a child handy, ask him to help. Having contributed to the meal may move him to eat it). Add the milk and cheese and beat again. Add any of the optional ingredients you want and beat again.

Cook the pasta according to package directions. Swiftly drain the pasta in a colander. While the pasta is in the colander, put the saucepan back onto the stove and add the olive oil or butter. Toss the pasta back into the pot and add the egg mixture. Turn the heat on as low as it goes and stir constantly, with a wooden spoon, until the pasta is coated with a creamy sauce. Season with salt and pepper.

Remove from the heat and serve immediately. Makes 4 servings

Tip for serving children: Let your child choose the pasta shape for the dish. It's no guarantee, but a child who won't eat this dish made with linguine might well clean a plate filled with wagon wheels.

Diana Shaw is the author of six cookbooks, most recently Almost Vegetarian Entertaining; James Beard Award nominee The Essential Vegetarian Cookbook; and national bestseller Almost Vegetarian, all published by Clarkson Potter. Her son is four and her daughter is one.