Spaghetti Pancakes

The other day, when I made spaghetti and meatballs, I made too much spaghetti. I saw this idea to make pancakes somewhere. I played with it a little and it turned out really tasty. I used whole wheat spaghetti, but you can use regular too.

Spaghetti Pancakes

2 cups leftover plain spaghetti (4 ounces dry)

1 egg

1/4 cup or more of parmesan cheese, grated
1 garlic clove, chopped fine (I use a microplane grater)

Fresh herbs such as parsley, oregano, basil, thyme, chives, chopped fine

Salt and pepper, to taste

Combine all the ingredients in a bowl. Preheat a nonstick skillet over medium high heat with enough olive oil that it just covers the bottom of the pan. Grab a little spaghetti with your fingers and put it into the pan. You do not want too much egg. Shake it gently to allow excess egg to slide down the pasta. It is fine to have egg in the bowl after all the pasta is gone.

Spread the pasta out on the skillet so that the spaghetti is a disk that is not too thick. The thinner it is, the crispier it will be and the crispy stuff is what is delicious.

Cook on one side for 5 minutes or so. Adjust the heat so that the spaghetti crisps, but not burns too quickly. You will see that the spaghetti will tighten up. Flip when the side is nice and golden brown. Cook on the other side. Press down on the pancake to get it to crisp up more.

Place onto paper towel lined plate and let cool for a minute or two. You can top it with some more parmesan cheese, if you want. Eat these as soon as they cool off just a little. They do not store very well. Yum!