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|Recipe contributed by Sonny Inzillo
- 1 lb. cooked cooled spaghetti
- 6 eggs, beaten
- 1 cup Pecorino Romano cheese, grated
- Extra virgin olive oil
- Salt & freshly ground black pepper to taste
|In a large bowl beat eggs. Add the grated cheese and stir to break up clumps. Add salt if you use it and the freshly ground black pepper (the coarser the pepper, the better!) Add the spaghetti and mix until it is coated with the egg/cheese mixture. Heat your frying pan (I prefer a black iron pan). When very hot add your extra virgin olive oil. Coat the pan generously and pour in the pasta mixture. While it is cooking push the edges in toward the center of the pan. This will compact the "pie" and keep it intact later. When the bottom side of pie is GOLDEN BROWN place a plate on top of the frying pan and flip the pie into the plate. Then slide the pie back into pan golden side up. When the bottom side has cooked carefully transfer the pie to a plate to cool. Enjoy this Sicilian pasta omelette. Makes approximately 8 servings.
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