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Janet's Fried Pasta


  • 1 lb. Spaghetti
  • 3 eggs
  • 1/2 cup grated Parmesan or Romano cheese
  • garlic powder or sliced fresh garlic
  • salt and pepper to taste
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  • Optional: black olives, onions, mushrooms and green peppers


Cook spaghetti until almost done, but not quite. Mix eggs and cheese in a bowl, add cooled pasta and any optional items if desired. Mix well. In large Teflon coated skillet, add just enough olive oil to lightly coat the bottom. Heat on hot to medium low heat and add pasta. Form pasta so you can flip or turn after browning on one side. Flip after about 6 minutes and brown the other side.

Top with spaghetti sauce or a mixture of 1/2 spaghetti sauce and 1/2 salsa.

To turn pasta, place dish or pizza pan over top of pan and carefully turn pan over so pasta slides onto dish.

Helpful Hints: follow time instructions on spaghetti box, but undercook by 1 to 2 minutes. You must use freshly cooked spaghetti, not leftover.


By Trudy from Springfield, IL

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