Ahhh… Spaghetti Cake. This recipe is a favorite in our family for many reasons. For one thing, the name—what’s not to love about “Spaghetti Cake?â€ And the ingredients for this recipe are commonly found in the fridge on any old random day when you have yet to plan anything for dinner. There is also a personal connection since this recipe was introduced to my husband by his childhood friend, Glen Nelson, by way of his Uncle Buck. They are now both in a band called — guess what — Spaghetti Cake! So, check out their music at Spaghetticake.com. It’s a rock band for the whole family with kid-friendly lyrics and a really fun sound that moms and dads also enjoy. And, lastly, sometimes you just need a real starchy meal. Move over mac n’ cheese. There’s a new comfort food in town.
The only slightly tricky thing with this recipe is flipping the cake. It works best if you have a platter that is a little bigger than the skillet. Place the platter on top of the skillet and flip the whole thing over. Then carefully slide the cake back into the skillet so the other side can cook.
You may think that adding vinegar is a strange condiment choice. Trust me — it’s key. It adds just the right tang and really ties all the flavors together. If you want to make your own vinegar try this easy experiment.
1 lb. spaghetti
2 oz. milk
salt & pepper
grated Parmesan cheese
red wine vinegar
Whip eggs and milk. Set aside. Boil the spaghetti (10 minutes for al dente) and strain. Put back in cooking pot. Pour eggs and milk into pot with spaghetti and stir vigorously for 15 seconds.
Pre-heat large skillet to 350 with olive oil. Pour in mixture and smooth out. Cook for 5-6 minutes or until golden brown on the underside. Flip entire cake over (with large plate or platter) and carefully slide back into skillet. Cook for 4-5 minutes or until golden brown on the other side.
Using a sharp knife, butterfly-cut sections of spaghetti cake onto plate, open-faced. Cover with butter, salt & pepper to taste. Add generous portions of Parmesan cheese and red wine vinegar. Enjoy it while it’s hot. You will probably be getting the cold leftovers out of the fridge and enjoying them cold a little later on!
For a spicy variation, Glen recommends adding your favorite brand of hot sauce. Frank’s Red Hot, Tabasco, etc.
The first time you experience Spaghetti Cake, I suggest (and I’m sure Uncle Buck would agree with me here), that you stick to the original recipe before try these tasty variations. Play around by adding these goodies to the spaghetti, milk and egg mixture before you pour it into the skillet for some different tastes:
Asparagus that has been just slightly broiled and some smoked salmon chopped into bite sized pieces.
Steamed broccoli and some sauted mushrooms, a dash of soy sauce and some truffle oil.
Sauted chicken, red onions, and red bell peppers. Drizzle pesto on top of the cake instead of the vinegar. You can also substitute feta cheese for the Parmesan.
You get the idea! Go crazy with your favorite flavors.