Fried Spaghetti
This is a very versatile dish that my Mom made me as a kid. We used to only have it when we had leftover spaghetti, but now I boil spaghetti just to make this. Use thin spaghetti, angel hair, or vermicelli.
This is a very versatile dish that my Mom made me as a kid. We used to only have it when we had leftover spaghetti, but now I boil spaghetti just to make this. Use thin spaghetti, angel hair, or vermicelli.
- Carbohydrate 58.28733125 g
- Cholesterol 15.2515625 mg
- Fat 33.967090625 g
- Fiber 2.98108335177104 g
- Protein 10.6317552083333 g
- Saturated Fat 7.7431375 g
- Serving Size 1 1 Serving (139g)
- Sodium 48.87 mg
- Sugar 55.306247898229 g
- Trans Fat 2.039343125 g
- Calories 579 calories
Step-by-step
- Cook spaghetti in salted water to al dente; drain.
- Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic. Fry the green onions and mushrooms in the seasoned oil for 3 to 4 minutes.
- Add well-drained pasta to the pan and season with salt and pepper.
- Toss the pasta liberally with the green onions, mushrooms and seasoned oil.
Garlic Infusion
Crushed garlic cloves steeped in a blend of butter and extra-virgin olive oil dictate the foundational flavor profile of this dish. Maintain medium heat during this initial 4-to-5-minute window to soften the cloves without scorching the dairy solids in the butter. Discard the garlic once softened to prevent bitterness from overtaking the fat base before the mushrooms and green onions hit the pan.Moisture Management
Excess water remains the primary hazard when introducing boiled pasta to hot fat. Drain the spaghetti thoroughly in a colander, shaking it vigorously to expel trapped liquid inside the strands. Undercooking the pasta slightly past the al dente threshold prevents the noodles from breaking down during the final 3-to-4-minute toss.Pan Selection
Wide stainless steel or cast iron skillets provide the necessary surface area to fry the noodles efficiently. Crowding a small pan traps steam, turning a pan-fry operation into a boiling process. Toss the 1 pound of spaghetti liberally to coat every strand evenly in the seasoned oil.
