- 1/2 lb spaghetti, uncooked
- 1 egg white
- 1 egg
- 2 tbsp milk
- 1/4 cup parmesan, grated
- 1/4 tsp dry oregano
- 1 tsp salt
- 1/2 tsp cracked pepper
- cayenne
- 1/4 tsp paprika
- butter
- Cook the spaghetti in boiling salted water. Drain thoroughly.
- Combine the spaghettie with the egg white, egg, milk, parmesan, oregano, salt, pepper, cayenne, and paprika.
- In a large non-stick skillet, melt 1 tbsp of butter. Add the spaghetti mixture, spreading it evenly to form a tight cake. Cook for about 10 minutes on the first side, then divide into sections, flip them and cook 3 minutes longer.
- Serve.