From “Everyday Italian.” Serves four.
1 cup Parmesan cheese, grated
½ cup whole milk
2 large eggs
½ tsp sea salt
½ tsp freshly ground black pepper
2 cups leftover cooked and sauced pasta, such as spaghetti with tomato sauce
½ cup olive oil
In a large bowl, beat the Parmesan cheese, milk, eggs, sea salt and pepper together. Add the leftover pasta and toss to coat. In a 10-inch diameter nonstick sauté pan, heat the oil over medium heat. Add the pasta mixture to the pan, spreading evenly. Cook until golden brown on the bottom, about 8 minutes. Carefully invert the pasta mixture onto a plate, then slide it back into the pan. Continue cooking until the bottom is golden brown and the mixture is heated through, about 6 minutes. Transfer the pasta mixture to a serving platter and sprinkle with Parmesan cheese. Cut into wedges and serve warm.