¾ cup grated Parmesan cheese, plus more for serving
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 cups cooked spaghetti (about ½ pound dried)
⅓ cup diced salami, prosciutto, or ham
⅓ cup frozen edamame or peas, thawed, or chopped cooked broccoli
1 to 2 tablespoons olive oil
Crushed hot red pepper flakes (optional)
In a small bowl, beat the eggs until well combined. Stir in the Parmesan, salt, and pepper and mix well.
In a large bowl, toss together the pasta, diced meat, and vegetables; using your hands generally gets the job done most efficiently. Add the egg mixture and mix again, being sure to distribute the eggs thoroughly.
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. When hot but not smoking, add the pasta mixture, pressing evenly into the pan with the back of a spatula. Reduce the heat to medium and cook without stirring for 5 to 6 minutes or until the bottom of the cake is browned and crisp and releases from the pan (you may need to run a spatula or knife around the edge of the pan to nudge it free). Press down on the pasta as it cooks now and then to ensure it is making good contact with the bottom of the pan.
Cover the pan with a large plate and carefully flip it over, inverting the pasta cake onto the plate. Add a bit more oil to the pan if it looks dry, then slide the pasta cake back into the pan. Cook for another 5 to 6 minutes or until golden.
Slide the pasta cake onto a cutting board and cut it into wedges. Serve hot, sprinkled with Parmesan and red pepper flakes if desired
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