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Ingredients
- 1 1/2 c. warm cooked spaghetti
- 4 tbsp. butter, divided
- 3 Large eggs, lightly beaten
- 1/3 c. grated Parmesan cheese
- 2 tbsp. minced parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Immediately after spaghetti has been cooked and liquid removed, place in a medium bowl. Toss with 2 Tbsp. of the butter.
- In a small bowl, beat Large eggs, Parmesan cheese, parsley, salt and pepper till blended. Pour over spaghetti. Toss to coat.
- In a medium skillet, heat remaining 2 Tbsp. butter. Add in egg-spaghetti mix. Cook over low heat till edge is set. With a spatula, loosen edges. Cook till golden brown. Turn out into plate and return to skillet. Cook top side down.
- To serve, cut into wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 601g | |
| Calories 2082 | |
| Calories from Fat 666 | 32% |
| Total Fat 75.73g | 95% |
| Saturated Fat 40.53g | 162% |
| Trans Fat 0.0g | |
| Cholesterol 777mg | 259% |
| Sodium 1651mg | 69% |
| Potassium 1088mg | 31% |
| Total Carbs 268.14g | 72% |
| Dietary Fiber 11.7g | 39% |
| Sugars 11.01g | 7% |
| Protein 78.42g | 125% |
