This is a pretty traditional way to use up leftover pasta, and it’s scalable to however much you have leftover. It’s best when you can make a nice thin layer and get the whole thing really crispy, although this time I tried it with an extra egg to make it more frittata-like (I prefer it a little thinner). You can use any kind of leftover pasta, but it works best with long pasta rather than something like penne. I’ve made this several times since starting the blog, but it always seems to disappear before I can take pictures!
Enough eggs to coat the spaghetti but not soupy
2 tablespoons sage (or another herb), chopped
2 tablespoons olive oil
salt and pepper
Scramble a couple eggs and pour over the spaghetti in a bowl. Stir it around, and if it doesn’t coat all the pasta, add another egg one at a time until it does. Add any herbs you like and season with salt and pepper. Pour into a frying pan with the olive oil, and press it until it goes all the way to the edges and is evenly distributed.
As it cooks, continue to occasionally press down to make it crisp. It will start to brown around the edges, and you can flip it over (with or without a plate on top to help). Let it brown and crisp on the second side and then remove to a cutting board. Slice into wedges and you can even add a side of some marinara sauce if you have it lying around.