Sicilian fried spaghetti

I came across this recipe also in Malta, where the local cuisine is broadly influenced by the Sicilian kitchen. Spaghetti or angel hair are the most commonly used pasta for this dish. It is best prepared with the Sicilian Pecorino cheese because of its strong flavor.


250g/9oz spaghetti

3 tbsp. melted butter

½ cup grated  pecorino cheese

2 eggs

2 tbsp. bread crumbs

Salt and pepper

Olive oil

Boil the spaghetti in salted water, drain and rinse with cold water.  

Combine melted butter with the cheese and coat the spaghetti in the mixture evenly. 

Next, whisk the eggs slightly with a fork. Add the breadcrumbs, salt and pepper. Stir to incorporate. Pour on top of the spaghetti and mix well to coat the noodles in the mixture.

Heat some olive oil in a frying pan. Fry the spaghetti in small nests, browning the nests lightly on each side.

Drain on paper towels and serve immediately, garnished with freshly grated Pecorino cheese.

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