Ok, so my blog is fast becoming an online recipe book, but I am ok with that ’cause I like cooking and I love eating plus being able to share fast meals that suit the whole fam is a win in my book.
Lots of people use leftover spaghetti for this but in our house, there is no such thing as leftovers so we cook it fresh.
What do you need?
Half a packet of spaghetti
6 eggs – give or take (sorry, I am terrible with exact amounts)
Salt and pepper
Flat leaf parsley
Basically any other veg/meat you can think of
What do you do?
Boil your spaghetti in salted water and put olive oil, garlic and parsley in a pan and if you fancy anything else, we love spinach and pancetta (pizza di spaghetti carbonara style is what we call this version), it goes in now.
Once boiled, drain the spaghetti, remove garlic from pan, especially if you have kids that will scream blue murder if they get some in their mouths, and pour spaghetti into the hot pan, it has to sizzle!
Whisk eggs in a jug, it’s easier to pour in, and I always add parmesan to the eggs, don’t be shy, then pour the egg mixture over the spaghetti as evenly as possible.
The next bit is IMPORTANT and you must have patience.
Make sure the pan is hot enough to crisp up the mixture and also there is enough oil that it won’t stick to the bottom. Once that side is nice and brown and well set, I slide it onto a plate, then flip it on to another plate and slide it right back in, adding more oil if required and again, be patient, let it set and go nice and brown and crispy.
This bit takes about ten or so minutes so not long at all, it really is a quick meal and we serve it in a nice big chunky slice with salad on the side (pure killing myself laughing here at the kids eating salad)