|Hot cooked spaghetti||1 1⁄2 Cup (24 tbs) (Freshly Cooked Or Reheated)|
|Butter||4 Tablespoon, divided|
|Eggs||3 , lightly beaten|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs) (Progresso)|
|Chopped fresh parsley||2 Tablespoon|
|Ground black pepper||1⁄8 Teaspoon|
Immediately after spaghetti has been cooked and drained, place in a medium bowl.
Toss with 2 tablespoons of the butter.
In a small bowl beat eggs, Parmesan cheese, parsley, salt and black pepper until blended.
Pour over spaghetti.
Toss to coat.
In a medium skillet melt remaining 2 tablespoons butter.
Add egg-spaghetti mixture.
Cook over low heat until edge is set.
With a spatula gently lift edge and tip skillet to allow uncooked egg to flow to the bottom.
Cook until golden, about 2 minutes.
Loosen edges with a spatula.
Turn out onto a plate.
Return to skillet, top side down.
Cook until bottom is golden, about 2 minutes.