Sunday, April 22, 2012

Simple Spaghetti Pie

So I have been practicing this one.  It looks good going in the pan but it is a tricky thing to turn it over.  Do I use a spatula?  Should I cover the pan with a plate, carefully turn it over and then return it to the pan?  Or do I make the gutsy choice of flipping and risk egg and spaghetti all over my kitchen?

Oh yeah,  I went for it.  Let me tell you I am proud of myself.  I shook the pan a little back and forth like marathon runner rocking to gain momentum before bolting forward.  I hurled this spaghetti upward and let go, fully prepared to have egg on my face, (pun intended).  But no, a split second later, there it was in one piece and showing me its underside.  Damn, no one there to see it.

I am talking about Spaghetti Pie, or at least that is what we call it in English.  I have heard it called by more than one name in Italian and I think that is depending on geographically where the one cooking it is from.  I remember it fondly as what we brought on picnics when I was growing up and it was always made out of our leftover spaghetti.

Thinking of trying this at home?  In the vein of full disclosure, this was not my first try.  I have tried flipping it with a spatula, a dinner plate and yes I have gotten egg all over my stove.  Here's what I learned:  it is all about your spaghetti/egg/cheese ratio. Three eggs to a pound of pasta isn't going to do it.  The best result I have gotten was when I thought I added way too much egg and cheese.  The pictures below show a simple version using some plain leftover spaghetti.  The spaghetti does not have to be plain.  That's like saying all ice cream should be vanilla.  It doesn't even have to be spaghetti for that matter.   One of may favorite versions of this dish was made by a cousin of mine from a leftover pasta salad with salmon (Thanks Clara!).  Just make sure you have plenty of egg and cheese and then you can flip it any way you like.

Simple Spaghetti Pie

  • 6 eggs
  • 1 cup grated Parmesan or Romano cheese
  • 1/4 of a pound cooked pasta (about a bowlful)
  • freshly chopped basil of parsley (optional)
  • sea salt
  • freshly ground black pepper
  • 3 to 4 tablespoons of olive oil
Beat the eggs cheese in a medium bowl with a fork or a wire whisk.  Add salt, pepper and chopped herbs if you choose to add them.  Add spaghetti to the eggs and cheese.  Heat your olive oil over medium high heat.  Remember you don't want you olive oil to get to a smoking point.  When I tip my pan and the oil runs like water it is hot enough.  Add your egg, cheese and spaghetti mixture and cook until the underside is set.  You may need to lower the heat so your egg doesn't get too brown.  When the bottom is fully cooked, cover with a dinner plate and turn your pan over with both hands (don't forget you oven mitt!) then slide back into the pan.  Or flip it in the air if you are feeling brave!  Cook until the bottom is set.  You can check the center with a fork.  If the center is dry, its done.


  1. Proof that simple is best-This looks delicious.

    Cheers to you for taking risky route when turning the spaghetti pie-