1 pound spaghetti
1/2 pound shredded Cheddar cheese
1 egg
1 cup boiling milk
2 tablespoons grated lemon zest
In a skillet, cook spaghetti over medium heat until golden brown; drain and discard.
Place shredded cheese and egg in a large bowl and quickly beat until fluffy. Stir milk into skillet; place over spaghetti and season with lemon zest (about 3 tablespoons' of prepared cheese). Continue stirring until cream mixture has thickens and is no longer bubbles.
Cook 3/4 hour or until cheese is melted and mixture is thick and well blended with spaghetti. Serve hot.