Upside Down Spaghetti

A great use for leftover spaghetti or fettucini; once cold mix the pasta with eggs and cheese (so they hold together) and pan-fry till crisp.

A variation of a recipe I found in Cooks Illustrated.

Dec 17, 2014

• 8 oz of dry noodles, cooked and chilled.
• 2 beaten eggs
• 1/2 cup parmesan
• 1/4 cup penko or bread crumbs
• 1/4 cup fresh parsley
• Salt & Pepper
• 1/4 cup olive oil

Combine noodles, eggs, cheese, bread crumbs and parsley into a bowl, toss thoroughly and season with S&P.
Heat the oil over med-high heat then add the pasta mixture and carefully spread across the skillet.
Cook for 3-4 minutes, occasionally peaking underneath with a fork...when golden and crisp, flip it over,
(an easy technique is to put a large dish over the fry pan, then turn the whole thing over so that the "spaghetti-fritter" drops onto the plate, then simply slide it back in the pan to complete cooking)
Continue cooking for another 2 minutes then remove to a plate.
Slice the "fritter" as you would a pizza and serve immediately with your favorite tomato sauce .