FRIED SPAGHETTI

Fried Spaghetti image

Here's a great way to use up that extra cooked pasta. You can use sauced or plain, long or short pasta, as long as it is already cooked. Makes a great lunch dish, or a good side dish with your favorite meat for a quick summer dinner.

Provided by Terri F.

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons butter
3 cups cooked spaghetti (or other pasta)
2 eggs (large)
1/3 cup milk
1/3 cup parmesan cheese (fresh is best, but packaged will do) or 1/3 cup romano cheese, shredded (fresh is best, but packaged will do)
2 tablespoons fresh parsley (or mix the two) or 2 tablespoons chives, minced (or mix the two)
fresh ground pepper (use a lot)

Steps:

Melt the butter in a heavy nonstick skillet.
Have the pasta out at room temperature in a large bowl.
In a small bowl, beat together the eggs, milk, cheese, fresh parsley and/or chives, and a lot of freshly ground black pepper.
Pour egg mixture over pasta and toss it well.
When butter has heated past the point of foaming, add pasta and flatten into a big pancake.
Cook over medium heat until the bottom forms a golden brown crust.
Flip the"pancake" over and continue to cook until that side also forms a golden brown crust.
Slide pancake out onto a hot plate; cut in wedges; serve hot.
Pass additional grated cheese!

*** Explore more Fried Spaghetti Recipes »

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