Like most people, I love anything with pasta and Parmesan cheese. Add a skillet to the equation and you have something pretty fantastic. Make this for dinner, as a side dish or anytime you have leftover pasta. Perfect party food: easy, cheap and always a crowd favorite. You’ll love it.
Photo Credit: MartieKnowsParties.com
Skill Level: Easy Prep Time: 10 minutes
Cook time: 15 minutes
1 teaspoon plus 1 tablespoon olive oil
1 clove garlic, smashed
12 ounces angel hair pasta, cooked until al dente and drained
1 ½ cups Parmesan cheese, grated
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
Cook the pasta according to package directions but just shy of done. You want it to be al dente. Drain. Toss with ½ teaspoon olive oil.Put the eggs in a large bowl and whisk them with salt, pepper and the garlic. Add the pasta and the cheese. Toss to coat. You want this to be slightly soupy. If it isn't, add some heavy cream or milk.
Put olive oil in a cast iron or oven-proof skillet over medium high heat. When it gets hot, add the smashed garlic clove and let it cook 1-2 minutes but don’t let it burn. Remove from heat. Use the back of a knife to turn the garlic clove into a paste. Mix it into the pasta.
Turn the heat down to medium. Carefully spin the hot skillet to distribute the olive oil. Pour the pasta mixture into the hot pan. Let it cook 3 minutes or until browned. Flip the cake and brown the other side. The cake is done when the eggs are set.
Serve with more grated Parmesan cheese and grated Italian parsley.