Tuesday, December 16, 2008

Simple Spaghetti Pie

Simple Spaghetti Pie

1 tbsp. olive oil
1/2 package spaghetti, cooked and drained
6 eggs
large pinch salt
1/2 tsp. ground black pepper, or more to taste
1/2 c. grated pecorino cheese

In an 8-inch skillet, heat the olive oil over medium-high heat.

In a large bowl, beat the eggs, salt, pepper and pecorino to combine. Dump in the cooked spaghetti and mix thoroughly.

Pour the spaghetti mixture into the hot pan. Cook until the eggs are pretty well set - only the very top will still be runny - and the spaghetti is golden brown and crusty, about 10 minutes.

Run a heatproof spatula around the pie to make sure it will release from the pan. Slide the pie onto a large platter; invert the pan over the pie and flip so the pie goes in uncooked-side down.

Cook for another 5 minutes, until the eggs are cooked all the way through and the crust is crisp all the way around. Slide the finished pie back onto the platter and let rest for 10 minutes. Serve hot with tomato sauce if desired, but best eaten at room temperature.


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