Ingredients Jump to Instructions ↓

  1. 1/2 cup milk

  2. 1/4 cup Parmesan

  3. 1/2 teaspoon fine salt

  4. 1/2 teaspoon freshly ground black pepper

  5. Pinch freshly chopped parsley leaves

  6. 4 eggs

  7. Olive oil, as needed

  8. 1/4 clove garlic , cut into razor thin slices

  9. 1/2 pound leftover cooked spaghetti (with tomato sauce clinging to it)

Instructions Jump to Ingredients ↑

  1. Whisk together the milk , Parmesan, salt, pepper, parsley, and eggs .

  2. Heat a large skillet over medium heat and add a little olive oil . Add the garlic and cook, stirring, until fragrant. Add the leftover spaghetti, pour over the egg mixture, and cook, without stirring, until the bottom is browned, about 5 minutes.

  3. To flip the pie, set a plate the size of the skillet on top. Invert the skillet so the pie falls on to the plate. Invert the pie onto another plate, cooked-side up. Return the skillet to the medium-high heat, add a little more oil, and slip in the pie. Continue cooking until the bottom is browned, about 5 minutes more.

  4. Transfer the pie to a plate, cut into wedges, and serve.


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