Pizza pasta

Combine your love of two of Italy's greatest imports - no not football and opera! - with David Rocco's great way of using up left-over spaghetti
By David Rocco
Pizza pasta
  • Rating:
  • Serves: 4
  • Cook Time: 4 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 3 eggs
  • 350 g grana padano cheese, grated
  • 300 g spaghetti, use left-over cooked spaghetti with sauce
  • 3 tbsp extra virgin olive oil
  • 1 pinches salt


Beat the eggs with freshly grated Grana Padano cheese in a large bowl and add your leftover spaghetti. Make sure the spaghetti is fully covered with egg. Add a pinch of salt, though don't overdo it - remember the leftover spaghetti is already seasoned with salt. Heat olive oil in a sauce pan on a high heat. To test the temperature of the oil, drop a piece of spaghetti into the pan. If it sizzles upon contact, the oil is ready. Pour the spaghetti mixture into the pan and flatten it out like a pancake. Fry for 2 minutes on high heat or until golden brown. It is important to drain all excess oil from the pan before flipping the pasta over. To flip the pasta, cover pan with a plate larger than the pan and hold it covered. Flip the pan and plate together to transfer pasta onto plate. Then slide the uncooked portion back into pan and continue cooking for another 2 minutes or until golden brown. Remove the pizza pasta from pan and place on plate with paper napkin underneath. Serve warm or cold.

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