Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Pasta Dishes
Spaghetti or Macaroni with Peas/Spaghetti o Maccheroni con Piselli (using butter and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version


1 pound spaghetti or macaroni

1/4 pound butter
1 pound fresh peas, cooked
salt and pepper
4 eggs beaten

Parmesan cheese, grated


Cook spaghetti in salted, boiling water until tender; strain all but 1/2 cup of water.

Stir in eggs and peas with seasoning.

Serve sprinkled with cheese.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Camille Issaro: La bergere,1881.

Back to main list