INSTRUCTIONS
1. Start by taking leftover Pasta Aglio E Olio and drain most of liquid. Place drained pasta in a mixing bowl with black pepper to taste (2 to 3 teaspoons) and mix well.
2. In small bowl, beat eggs and stir in grated cheese.
3. Add egg mixture to bowl containing leftover pasta and mix well. There should be enough egg mixture in with the pasta to hold it all together.
4. To a frying pan with sloped sides add oil and heat over a low-medium flame. Ladle about ½ of the pasta mixture into the frying pan and smooth out to form a round pie. Cook until the bottom and very outside edge the pie is golden brown and it slides freely along the bottom of the pan.
5. Tilt the pan and, using a spatula, slide the pie onto a large dinner plate. Next, lift the plate with one hand and hold a spatula with the backside against the uncooked side of the pie. In a very quick motion, flip it partially cooked pie into the frying pan so that the uncooked side is now face down.
6. Cook the second side of the pie until it is golden brown. When finished slide the pie onto a serving plate.
7. Repeat the above process for the second half of the pasta and egg mixture.
8. The macaroni pie may be served as an entree with salad and soup or as a side dish to a meat and vegetable meal.
