6 ounces uncooked angel hair pasta, broken in half
DIRECTIONS
Whisk together the eggs, Parmesan, parsley, 3 TBSP of olive oil, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl then set aside.
Cook the sausage in a large skillet over medium heat, breaking up the sausage as it cooks, about 6 minutes.
Stir the sausage into the bowl with the egg mixture then set aside.
Return the skillet to the stove over high heat with the water, angel hair, 1/2 salt, and 2 tsp olive oil then bring to a boil.
Boil the pasta, stirring occasionally, until all the water is absorbed and you begin to hear sizzling.
Reduce the heat to medium and stop stirring the pasta. You want to create a golden brown crust on the bottom of the pasta. Use a rubber spatula around the edges of the pasta to help keep it from sticking, about 5 minutes.
Pour the egg mixture into the pan and use a spatula to pull up the edges of the pasta to allow the egg mixture to flow underneath.
Place a lid on the pan and cook until the eggs have set, 5 to 7 minutes.
Turn off the heat and flip the eggs (slide the spatula around the sides to loosen then cover with a plate and invert the pan onto the plate then slide the eggs back into the pan so its flipped), then place the lid back on the pan and let sit off the heat for 5 more minutes.
Slide onto a cutting board and cut into 8 pieces then serve hot or refrigerate and serve cold.
9 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
SIMILAR RECIPES YOU MAY LIKE