Prep 15 mins
Cook 15 mins
This is from Giada De Laurentiis' show, Everyday Italian on FoodTV and is the absolutely perfect answer to leftover spaghetti.
- 2 eggs, beaten lightly
- 1⁄4 cup 2% low-fat milk
- 1⁄2 cup freshly grated parmesan cheese, plus
- extra parmesan cheese, for garnish
- salt & freshly ground black pepper
- 2 cups leftover cooked spaghetti, with sauce
- 1⁄4 cup olive oil
- In a large bowl combine eggs, milk, and Parmesan.
- season with salt and pepper. Add the Spaghetti, mix well.
- Heat a heavy 10 inch skillet over medium heat.
- Add Oil and bring to heat.
- Add the Spaghetti/egg mixture and spread evenly.
- Cook'til golden brown, about 8-9 minutes.
- Place a plate inverted on the top and turn pan over.
- Add a bit of oil to the pan, bring back to heat.
- Slide the pasta back into the pan.
- Brown the other side, 6-7 minutes.
- Turn out onto a serving platter.
- Cut into wedges and serve warm garnished with freshly grated Parmesan.
I made this for dinner last night. I only used about 1 1/2 T of olive oil. I actually think using a non-stick pan and cooking spray would be another option. My only wish was getting it a little more crispy. Maybe I needed to cook at a higher temperature. Thanks for posting.
I just finished off 2 helpings of this and it was delicious. I used less olive oil as per Lennie's review and the result was not greasy at all. The taste of this dish is directly related to how good your spaghetti was to begin with, but it is a great way to change up leftovers.
I am a big fan of the show "Everyday Italian" and have had great success with some of Giada's recipes, but this was unfortunately not a winner for me. I think the amount of olive oil is excessive; after following this recipe exactly, the resulting dish was way too greasy. It wasn't appetizing at all. I will try it again, but will definitely cut way back on the oil.