Best Fried Spaghetti Recipes

SPAGHETTI WITH FRIED EGGS

Steps:

• Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
• Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
• Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI)

Steps:

• Place zucchini slices on a plate and let dry for 1 hour.
• Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
• Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
• Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.

FRIED SPAGHETTI

Steps:

• Melt the butter in a heavy nonstick skillet.
• Have the pasta out at room temperature in a large bowl.
• In a small bowl, beat together the eggs, milk, cheese, fresh parsley and/or chives, and a lot of freshly ground black pepper.
• Pour egg mixture over pasta and toss it well.
• When butter has heated past the point of foaming, add pasta and flatten into a big pancake.
• Cook over medium heat until the bottom forms a golden brown crust.
• Flip the"pancake" over and continue to cook until that side also forms a golden brown crust.
• Slide pancake out onto a hot plate; cut in wedges; serve hot.
• Pass additional grated cheese!

SPAGHETTI WITH SARDINES, DILL AND FRIED CAPERS

Steps:

• Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
• Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
• Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.
• Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.

SPAGHETTI AND FRIED EGGS

Steps:

• Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
• Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
• Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

THEY BE LOVIN' DEM DEEP FRIED SPAGHETTI BALLS

Steps:

• 1. Combine spaghetti, Italian seasoning, cheese and 2 whisked eggs to a mixing bowl. Fold well, try not to break up the spaghetti into small pieces.
• 2. Make 1 1/2" balls. Combine remaining egg with water and whisk.
• 3. Dredge spaghetti balls in flour, egg wash and panko bread crumbs. Make sure you have an even coating. Chill in the fridge for 30 minutes or so, for a firmer ball.
• 4. Deep fry at 330 degrees until golden brown. Serve with your favorite marinara sauce.

SPAGHETTI WITH FRIED EGGS

Steps:

• 1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils. 2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil. 3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

CHICKEN SPAGHETTI WITH FRENCH FRIED ONION TOPPING

Steps:

• Preheat oven to 375.
• Cook spaghetti in a pot of boiling water until just tender, about 7 - 8 minutes. Drain in colander.
• Heat oil in skillet over medium high heat.
• Add onions, chicken pieces and garlic.
• Sautee until chicken is lightly browned on all sides. Remove from heat.
• Mix all three soups together, along with a cup of water. Add spaghetti and chicken (make sure to scrape the pan and get all those juicy pieces).
• Pour into a 13" x 9" casserole dish.
• Top with mozzarella cheese.
• Cook 30 - 35 minutes, or until bubbly.
• Add onion rings and cook another 10 minutes, or until lightly browned and crunchy.

SPAGHETTI WITH FRIED EGGS AND ROASTED PEPPERS

Steps:

• Roast peppers under a broiler or on a gas burner with flame on low. Turn them regularly so that they char all over. When they are fully blistered, place them in a paper or plastic bag. Let cool, then peel the peppers. When you cut them open, catch any pepper liquid in a small bowl. Trim off stem end, scrape out seeds and cut out ribs. Then slice lengthwise into 1/4-inch-wide strips.
• In a small baking dish, combine peppers, capers, garlic and parsley. Season with salt and pepper. Sprinkle bread crumbs on top. Set aside.
• Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Just before it boils, sprinkle 2 tablespoons olive oil over red peppers, and place in oven for 10 minutes. Add pasta to boiling water, and cook until al dente. After a few minutes, scoop out a cup of water, and set aside.
• Meanwhile, in a medium sauté pan over medium heat, place 3 tablespoons olive oil. When it shimmers, crack in the eggs and fry, sunny side up, until whites are set and yolks are still runny. Remove from burner.
• Drain pasta, and pour it into a large, warm serving bowl. Using 2 forks, toss in the baked peppers and fried eggs, adding some of the egg-cooking olive oil. As you toss, break whites into pieces and let yolks act as sauce; they will spread over the pasta and cook further from the heat. Add a little reserved pasta water if it gets too thick.
• Season to taste with salt and pepper, and serve, passing cheese on the side.

SPAGHETTI WITH FRISEE AND FRIED EGG

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve cup pasta water; drain pasta and transfer to a large bowl.
• Meanwhile, cook bacon in a large nonstick skillet over medium-high until browned, about 7 minutes, pouring off and reserving fat halfway through. With a slotted spoon, transfer bacon to paper towels.
• Add frisee to skillet and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, until frisee just begins to wilt, 1 1/2 to 2 minutes. Stir in vinegar and transfer to bowl with pasta (reserve skillet). Add pasta water and toss to combine.
• Return skillet to medium heat and add reserved bacon fat. Working in two batches, fry eggs until whites are just set and edges are golden brown, about 2 minutes. Season with salt and pepper. Serve pasta topped with Parmesan (if desired) and a fried egg.

FRIED CATFISH AND SPAGHETTI

Steps:

• Marinate the catfish: In a medium bowl, mix together buttermilk, mustard, salt and pepper. Add the catfish strips, turning to coat each side, and place in the refrigerator to marinate as you prepare the sauce.
• Prepare the pasta sauce: In a large pot set over medium-high, heat olive oil until it shimmers. Add ground meat, onion, green pepper, seasoned salt and black pepper. Cook until the meat is browned and cooked through and the vegetables have softened, about 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds.
• Add tomato sauce, crushed tomatoes, stock, sugar, tomato paste, Worcestershire sauce, Italian seasoning, parsley, basil and red-pepper flakes. Continue to simmer until sauce has thickened, about 20 to 30 minutes.
• While the sauce is cooking, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
• As pasta cooks, prepare the fish for frying: As sauce cooks, heat the vegetable oil over medium-high in a large (12-inch) cast-iron skillet until it reaches 365 degrees on an instant-read thermometer.
• In a medium bowl or resealable plastic bag, combine the cornmeal, flour and seafood seasoning. Add the fish to the mixture, a few strips at a time, and tumble gently to coat evenly
• Working in batches, fry fillets until golden brown, about 5 minutes, flipping occasionally with tongs. Avoid crowding the pan, so that the fillets have room to brown properly. (Fish should be slightly crisp outside, and moist and flaky inside.) Drain on paper towels, and hit with seafood seasoning or salt as soon as the fried strips come out of the oil.
• Toss the spaghetti into the simmered sauce. Serve the sauced pasta across plates, alongside the fried fish. Sprinkle more basil and parsley over the top.

MURRAY'S FRIED SPAGHETTI

Steps:

• In large skillet heat oil and butter over medium-high heat. Add meat and onions and saute for 2-3 minutes.
• Add cooked spaghetti, salt and pepper. Using side of spatula, chop up spaghetti while mixing ingredients.
• Toss and saute until hot. Serve immediately.

STIR-FRIED SPAGHETTI

Steps:

• Heat 2 teaspoons of toasted sesame oil in a large skillet or wok.
• Add the onion, red pepper and cabbage and stir fry on medium high heat until vegetables are brighter in color and almost tender.
• Add the garlic and saute for 30 seconds, then add the spaghetti noodles and stir fry those for a few minutes. Stir frequently to avoid sticking.
• Add the hoisin sauce, soy sauce and Chinese sweet-hot chili sauce and mix well. Mix in the 4 eggs and scramble them around until they are cooked.
• Top with 1 Tablespoon toasted sesame seeds and serve hot.

SPAGHETTI CASSEROLE TOPPED WITH FRENCH FRIED ONIONS RECIPE - (4.5/5)

Steps:

• Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside. Heat up soy crumbles. Add spaghetti sauce to skillet and heat. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.) Using a 10 x 6 dish, assemble in the following order: Thin layer of spaghetti sauce on the bottom of the casserole dish. Spaghetti Cream cheese/vegetable mixture Spaghetti sauce Parmesan Cheese (amount subject to your own taste) French Fried Onions (added during last 5 minutes of cooking) Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient-don't let them burn.)

SPAGHETTI WITH FRIED ZUCCHINI

Steps:

• Wash and dry the zucchini and trim the ends. Slice zucchini into thin disks about 1/4-inch thick. Set the zucchini slices aside.
• In a large saucepan, heat the olive oil, add a layer of zucchini and cook or "poach" like chips. Remove zucchini and drain. Repeat with remaining zucchini.
• Place zucchini into a serving bowl.
• Add the garlic and scallions to the saucepan and cook until they are soft and golden brown. Add the red wine vinegar and let cook until the vinegar evaporates, about 2 minutes.
• Toss into the bowl with the zucchini.
• Fill a heavy-bottomed saucepan with 6 quarts water and bring to a boil. Add 2 tablespoons salt, stirring to dissolve. Cook the spaghetti according to the package directions, until tender but still al dente. Drain the pasta.
• Toss the pasta with the zucchini, and add salt and pepper, to taste. Add the ricotta and the Pecorino.
• Serve immediately garnished with red chili flakes and chopped parsley.

FRIED SPAGHETTI WITH SAUSAGE

Steps:

• In a large kettle, start at least 1 gallon of water to boil for the spaghetti.
• Cut the sausage into approximately 6 inch sections and cook in your largest fry pan with a tablespoon of olive oil.
• Julienne the onion and peppers, and set aside.
• Chop the cloves of garlic and set aside.
• Once the sausage is fully cooked, remove it from the pan and cut into 1/2 inch pieces on the diagonal.
• Add the remaining olive oil to the grease from the sausage and sauté the onions and garlic with a pinch of salt.
• Once the onions and garlic are done, add the peppers and olives, and cook until the peppers are almost tender.
• While the peppers are cooking, start cooking your spaghetti. You want to slightly under cook it since you will be frying it later. In other words it still should be a little tough, but not crunchy. Once done, drain and set aside.
• Add the spaghetti and half of the sauce, and continue to cook until the peppers are tender. You should stir this often so the sauce does not burn.
• Add the remaining sauce and cook until throughly heated.
• Salt and pepper to taste.
• Serve with grated Parmesan cheese and enjoy.

SPAGHETTI SQUASH FRIED RICE RECIPE - (4.2/5)

Steps:

• Spaghetti Squash Poke several holes in squash to release steam as it cooks. Cook for about 15 minutes in the microwave until completely soft. Also you can bake in the oven at 375 F for about 45-55 minutes until cooked through. You will need to pierce holes through the squash no matter which method you choose. Let squash cool a bit. Cut in half, remove seeds and scoop out spaghetti. Place in a large bowl and discard seeds. Slice the squash into small "rice" like pieces. Fried Rice In a large non stick skillet add the oil, garlic and carrots. Heat over medium high heat a few minutes until the carrots soften. Add the chopped spaghetti squash into the pan and cook for about 5 minutes. Quickly stir in the eggs with a rubber spatula and combine well. They will scramble into the squash. Add fish sauce, some Sriracha and 1/4 cup green onion. Combine well. Serve topped with more green onion.

FRIED-ZUCCHINI SPAGHETTI

Steps:

• 1. In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel-lined wire rack and season with salt. Repeat with the remaining oil and zucchini. 2. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.