The original recipe for this called it Waffled Spaghetti Pie, but I like the sound of Spaghetti Waffles better. When I first saw this recipe, I knew I had to try it. And I must say: I wasn't disappointed. This is extremely simple and the results vanished extremely fast. My 8-year-old paused just long enough to declare that this is his second-favorite food of all time. The only thing I'll do different next time is put more cheese on top in step 7. I had a bunch of cheese left over, and it would have been awesome on top. Next time, Gadget. Next time!
- ½ pound dried spaghetti
- ½ cup milk
- 2 large eggs, lightly beaten
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coarse or kosher salt
- 4 ounces (by weight) Pecorino Romano cheese, finely grated
- 4 ounces (by weight) provolone cheese, shredded
- Tomato sauce, for serving
- Bring a large pot of salted water to a boil.
- Add the spaghetti to the boiling water and cook until very al dente, about 7 minutes. (It should be a minute or so shy of truly al dente pasta: Biting into a strand should reveal a core of uncooked pasta in the cross section. Drain the pasta and let it cool slightly.)
- In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in about half of each type of cheese. Add the spaghetti and toss it to combine well and coat the pasta.
- Preheat the waffle iron on medium.
- Fill the waffle iron with the spaghetti mixture, overstuffing it a bit.
- Close the lid and press down to compress the mixture slightly inside the waffle iron. (Take care if your waffle iron is hot to the touch.)
- Waffle for about 5 minutes, or until crispy and golden brown. Top with a generous sprinkling of the remaining cheeses and close the waffle iron again for about 30 seconds to melt the cheese.
- Remove the spaghetti from the waffle iron. At this point, you can place it on a baking sheet under the broiler for a minute for extra crispness if desired.
- Repeat steps 5 through 8 with remaining spaghetti. If not enough remains to fill the entire waffle iron, it's better to overstuff part of the waffle iron than to cover the whole waffle iron with just a thin layer. This recipe made about 1¾ waffles for me.
- Serve with tomato sauce.
I added a little bit of granulated roasted garlic, and next time I might add some Italian spices to the mix. Overall, delicious and easy!