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X Italian Pasta Dishes
Fine Spaghetti with Egg/Fidellini con Uova (with meat stock and egg)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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1/2 cup thin spaghetti

For sauce
2 cups meat stock
1 egg

For garnish
2 tablespoons grated Parmesan cheese


Bring stock to boil and add thin spaghetti and salt.

Beat egg with cheese.

Add to stock and spaghetti a spoonful at a time, making sure stock is boiling rapidly.

This requires only a few minutes and is a good invalid's dish.


This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image -- Adolphe-Felix Cals Femme et enfant dans un verger, 1875.

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