This shit was a staple in my household when I was growing up. It’s really easy to make, and it’s something not many people have eaten. My mom used to make it with just the cheese, spices, eggs and spaghetti, but I decided to take it to the next level with some other shit. Here’s how it goes:
SHIT YOU NEED (Mom’s Way)
- 1 Pound of Spaghetti
- 1 Dozen Eggs
- 6oz Grated Parmesan cheese
- Basic Seasonings (salt, pepper, garlic powder, oregano, crushed red pepper, etc)
- Half Stick of Butter
SHIT YOU MAY WANT TO ADD (My Way)
- 1 Bag of Baby Spinach
- 8oz Imitation Crab Meat (or the real deal if it’s in the budget)
- 6oz Mozzarella Cheese
INSTRUCTIONS
- Preheat oven to 350 degrees.
2. Smear the half stick of butter all over the inside of a pyrex pan. Whatever extra you have can be melted and added into the bowl in the next step.
3. Crack your eggs into a bowl and whisk together with the grated parmesan cheese and seasonings until thoroughly mixed.
4. Boil your spaghetti, then strain (or leftovers are fine, too).
5. Cook the baby spinach, then strain or squeeze dry (optional).
6. Pull apart the crab meat and chop or dice coarsely (optional).
7. Coarsely chop or dice the mozzarella cheese (optional).
8. Add spaghetti (and the other optional ingredients) into the egg and grated cheese bowl, and mix with your (clean) hands until everything is evenly distributed.
9. Pour the mixture into the buttered pyrex pan and spread it around so it is flat and evenly distributed.
10. Bake until you see butter bubbles coming up from the bottom of the pyrex, or until you can poke it with a toothpick and not have any slime or ooze come up when you remove the toothpick. Typically the edges will start to get some brown happening when it is finished, and the top of the pie will start to develop some dry, crispy, semi-burnt spaghetti bits.
Eggs cook pretty quickly, and that’s really all that needs to get cooked at this point. They’re probably halfway cooked anyway since the hot spaghetti likely hit the egg and started the cooking process already before the pyrex went into the oven. I’m thinking this is usually around 30-45 minutes for me, but I honestly never look at the time. It’s all eyeballs for me.
Once it’s finished cooking, take it out of the oven and let it set/rest for a while before cutting into squares/cubes.
In the meantime, you can make a nice dipping sauce out of some canned or jarred tomatoes, if you have them sitting around collecting dust. I like to use a small can of Contadina tomato sauce, hit it in a small sauté pan with some olive oil, spices, herbs and a bit of chili paste or chili flakes. You can pour it on top of your piece of pie, or dip into it with each bite.
Some people eat by hand, and others use a fork and knife.
It really all depends on the density and consistency of the final product. If you want a more dense pie, use fewer eggs and add in all of the goodies I suggested. If you want a fluffier pie, use more eggs and fewer extras.
