Terri F.'s Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Melt the butter in a heavy nonstick skillet.
- 2Have the pasta out at room temperature in a large bowl.
- 3In a small bowl, beat together the eggs, milk, cheese, fresh parsley and/or chives, and a lot of freshly ground black pepper.
- 4Pour egg mixture over pasta and toss it well.
- 5When butter has heated past the point of foaming, add pasta and flatten into a big pancake.
- 6Cook over medium heat until the bottom forms a golden brown crust.
- 7Flip the"pancake" over and continue to cook until that side also forms a golden brown crust.
- 8Slide pancake out onto a hot plate; cut in wedges; serve hot.
- 9Pass additional grated cheese!
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Nutritional Facts for Fried Spaghetti
Serving Size: 1 (174 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 353.0
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 10.1 g
- Cholesterol 133.7 mg
- Sodium 276.2 mg
- Total Carbohydrate 33.9 g
- Dietary Fiber 1.9 g
- Sugars 0.7 g
- Protein 13.2 g