Pizza di Spaghetti
So many times I make spaghetti and I don’t cook enough or I have too much leftover. And I hate half boxes of pasta. I have a lot of mouths to feed, so I cook the whole box—always. But what do I do with the leftover spaghetti? THIS is awesome. Be sure to follow the measurements with your pasta, or it won’t “set” as well. (Speaking from a girl who tried to use too much pasta a time or two…). My kids LOVE this…and so does Momma.
2 large eggs
¼ cup whole milk
½ cup grated Parmesan, plus extra for garnishing (again, we use Pecorino-Romano)
Kosher salt and freshly ground black pepper to taste
2 cups leftover spaghetti
¼ cup extra virgin olive oil
Your favorite homemade or store bought tomato sauce
In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
In a large 10-inch skillet, heat extra virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto a plate, add a little more oil to the pan, and slide mixture back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into “pizza” wedges and serve hot. Ladle sauce on top and top with grated Parmesan (or Pecorino-Romano) cheese and enjoy!
Recipe courtesy of Giada di Laurentiis via The Food Network