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Leftover Spaghetti Pie (Fried, Not Baked, for a Crispy Crust)

Cold leftover spaghetti gets bound in egg and parmesan, then pan-fried and flipped in a cast iron skillet for a crispy double crust and gooey mozzarella center.

  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 cups cold leftover spaghetti (about 12 oz), straight from the fridge
  • 3 large eggs
  • 1 cup finely grated Pecorino Romano or Parmesan, divided
  • 4 oz low-moisture mozzarella, cut into small cubes
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh parsley
  • Chili crisp or hot honey, for serving

Instructions

  1. In a large bowl, whisk the eggs with half the Parmesan, garlic, red pepper flakes, a pinch of salt, and black pepper.
  2. Add the cold leftover spaghetti straight from the fridge and toss thoroughly so every strand is coated. Fold in the cubed mozzarella.
  3. Heat the butter and olive oil in a 10-inch cast iron skillet over medium heat until the butter stops foaming. Sprinkle a third of the remaining Parmesan over the hot fat to form a crust layer.
  4. Pack the spaghetti mixture into the skillet in an even layer, pressing down firmly with a spatula. Scatter the last of the Parmesan on top.
  5. Cook uncovered for 6-8 minutes, undisturbed, until the edges are golden and the bottom is deeply crisp when you check with a thin spatula.
  6. Run the spatula around the edge to loosen, then slide the pie onto a large plate. Invert the skillet over the plate and flip the pie back in, uncooked side down.
  7. Cook the second side for 5-7 minutes until equally crisp and the center feels set, not liquid, when pressed.
  8. Slide onto a cutting board and rest 5 minutes before slicing into wedges. Scatter with parsley and drizzle with chili crisp or hot honey.

Notes

Use cold pasta only — fresh-cooked or reheated spaghetti steams instead of frying and turns the pie mushy. A well-seasoned or true cast iron skillet is non-negotiable for the flip and the crust; nonstick works but won’t crisp as deeply. If your leftover spaghetti already has sauce or meat on it, that’s fine, just don’t add more than a light coating or the center won’t set. Leftovers keep 3 days refrigerated and are best reheated in a dry skillet, not the microwave, to bring the crust back.

  • Author: Ella Whitley
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Method: Pan-fried, stovetop
  • Cuisine: Italian-American