Fried Spaghetti Recipes

FRIED PASTA

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook about a minute less than the recommended cooking time. Drain the pasta and spread it in a single layer on a baking sheet lined with parchment. Let cool and pat completely dry with paper towels.
• Pour about 2 inches of oil into a large Dutch oven and heat over medium heat until a deep-fry thermometer reaches 375 degrees F.
• Fry the pasta in 3 batches (about a cup each batch) until golden brown and crispy, 2 to 3 minutes.
• Meanwhile, to a mini processor or spice grinder, add the basil, thyme, rosemary, oregano, garlic powder, red pepper flakes, black pepper and 1/2 teaspoon salt. Process until finely ground.
• Remove the fried pasta from the oil, drain on paper towels, then sprinkle immediately with some of the seasoning mix. Repeat, working in batches, with the rest of the pasta and seasoning mix.
• Put the fried pasta on a serving platter and sprinkle with the Parmesan. Serve alongside the warm marinara for dipping.

SPAGHETTI WITH FRIED EGGS

Steps:

• Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
• Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
• Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

FRIED SPAGHETTI

Steps:

• 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!

LEFTOVER SPAGHETTI

Steps:

• In a frying pan, Melt 2 tablespoons of butter or margarine.
• put spaghetti and sauce in pan; Fry, as if you were making hashbrowns, the bottom will get brown, and then flip.
• If you need to add more butter or margarine, go ahead and add it at any time. And it really doesn't matter how much Spaghetti and sauce you have leftover.
• Do not use oil in this recipe, it will not taste the same.