Bean and cheese spaghetti with egg

Ingredients for 4 servings:

• 500g spaghetti
• 200 g green beans, frozen
• 6 m.-sized eggs
• 50 g mountain cheese in one piece
• 5 tbsp milk
• some salt
• some pepper, colorful from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the spaghetti in plenty of boiling, lightly salted water until al dente. About 5 minutes before the end of the cooking time, add the beans and cook. Boil 4 eggs in boiling water for about 7 minutes. Grate the mountain cheese. Whisk 2/3 of the cheese with 2 eggs and the milk in a bowl and season with a little salt and a few turns of freshly ground pepper. Drain the spaghetti and beans, reserving about 4 to 5 tablespoons of the cooking water and immediately mix them into the egg and cheese mixture along with the spaghetti and beans. Season with a little salt and a few turns of freshly ground pepper. Drain the eggs, rinse them in a cool water bowl, peel them, and halve them. Arrange the bean and cheese spaghetti on plates or in bowls, sprinkle with the remaining cheese, and top each with two egg halves.