Ingredients:
4 tablespoons butter
3 cups cooked spaghetti ( or other pasta)
2 eggs ( large)
1/3 cup milk
1/3 cup parmesan cheese (fresh is best, but packaged will do) or 1/3 cup romano cheese, shredded ( fresh is best, but packaged will do)
2 tablespoons fresh parsley (or mix the two) or 2 tablespoons chives, minced ( or mix the two)
fresh ground pepper ( use a lot)
Directions:
Melt the butter in a heavy nonstick skillet.
Have the pasta out at room temperature in a large bowl.
In a small bowl, beat together the eggs, milk, cheese, fresh parsley and/or chives, and a lot of freshly ground black pepper.
Pour egg mixture over pasta and toss it well.
When butter has heated past the point of foaming, add pasta and flatten into a big pancake.
Cook over medium heat until the bottom forms a golden brown crust.
Flip the”pancake” over and continue to cook until that side also forms a golden brown crust.
Slide pancake out onto a hot plate; cut in wedges; serve hot.
Pass additional grated cheese!
Servings: 4
Time preparation: 5 min.
Time total: 20 min.