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The Crispy Spaghetti Pancake Everyone’s Suddenly Obsessed With

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A hash-brown-crisp spaghetti pancake with a shattering parmesan crust, made from cold leftover noodles.

Ingredients

Scale
  • 12 oz cooked spaghetti, cold (ideally day-old)
  • 3 large eggs, beaten
  • 3/4 cup finely grated parmesan
  • 2 tablespoons cornstarch
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped parsley
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 3 tablespoons olive oil, divided
  • Flaky salt, to finish

Instructions

  1. In a large bowl, toss the cold spaghetti with cornstarch until evenly coated.
  2. Add the beaten eggs, parmesan, garlic, parsley, black pepper, and red pepper flakes. Mix thoroughly until every strand is coated — use tongs to distribute evenly without mashing the noodles.
  3. Heat 2 tablespoons olive oil in a 10-inch cast iron or heavy nonstick skillet over medium-high heat until shimmering.
  4. Add the spaghetti mixture, pressing it into an even, compact layer with a spatula.
  5. Cook undisturbed for 5 to 6 minutes, until the pancake releases freely when you shake the pan and the underside is deep golden.
  6. Slide the pancake onto a large plate, add the remaining oil to the pan, then invert the pancake back in to cook the second side.
  7. Cook 4 to 5 minutes more, until equally crisp and golden.
  8. Slide onto a cutting board, sprinkle with flaky salt, rest 2 minutes, then slice into wedges.

Notes

Cold pasta is essential — fresh, warm spaghetti releases too much moisture and steams instead of crisping. If short on time, spread cooked pasta on a sheet pan and refrigerate uncovered for 20 minutes to fast-track the effect. Don’t skip the cornstarch; it’s what separates a genuinely crispy crust from a merely browned one. Leftovers reheat best in a dry skillet, never the microwave, to preserve the crunch.

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