Pizza di Pasta

Ingredients:

2 large eggs
1/4 cup whole milk, or a couple tablespoons of cream
1/2 cup grated Parmesan, plus extra for garnishing
Sea salt and freshly ground black pepper
2 cups leftover pasta (can be leftover pasta already mixed with a red sauce, or a lighter olive oil or butter based pasta dish with greens, garlic - any kind of leftover pasta!)
1/4 cup extra-virgin olive oil

Directions:

In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover pasta and combine well.

In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add pasta and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixture back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges.

Serve warm with individual small bowls of marinara sauce for dipping!


(adapted from Giada de Laurentiis)