Ingredients

• 1/2 lb spaghetti
• 1/2 cup grated pecorino romano cheese
• 1/2 cup freshly grated parmesan cheese or 1/2 cup sharp cheddar cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 -2 tablespoon heavy cream or 1 -2 tablespoon half-and-half
• 2 eggs
• 2 teaspoons olive oil

Instructions

1. Prepare spaghetti noodles per package directions on a large pot of boiling, well-salted water.

2. In a large bowl, whisk together eggs, grated cheeses, salt, pepper, and cream or half and half.

3. When spaghetti is al dente, drain noodles and add to cheese bowl, mixing very quickly and thoroughly.

4. Put olive oil in a nonstick skillet and heat on medium.

5. Scrape pasta and sauce into skillet, spreading out the pasta evenly in the pan.

6. Cook on medium heat until bottom of pasta is golden brown and crisp.

7. Carefully flip spaghetti pie and cook for a further few minutes until golden brown.

8. Carefully slide spaghetti pie into a serving plate and slice into wedges.

9. Serve wedges with blistered tomatoes or a tart side salad. Will serve 2 people very generously or 3 people with a good side.

10. Optional: for extra crunch, sprinkle some Cheese in the pan before adding spaghetti mixture, and sprinkle cheese on top before flipping.