1 lb spaghetti
2 bunches scallions, green part only
4 eggs, beaten
2 tablespoons hot sauce
Neutral oil (such as canola)
kosher salt and freshly ground pepper, to taste
- Cook spaghetti according to package directions, until al dente. Drain through a colander.
- Thinly slice 1 tablespoon scallion greens and reserve for garnish, then slice the remaining scallion greens into ½-inch pieces. Combine the cooked spaghetti, 4 eggs, 2 tablespoons hot sauce, scallion pieces, salt and pepper in a large mixing bowl.
- In a large skillet over medium heat, heat 3 tablespoons neutral oil (like canola) until hot but not smoking. To test heat, drop a small piece of spaghetti in. If it immediately starts to sizzle and bubble, the oil is hot enough. If the spaghetti immediately starts to turn a dark brown, the oil is too hot. Use your hands to form a flat, 4-inch round out the spaghetti mixture. Add the spaghetti pancake to the hot oil, reshaping it with a spatula in the skillet if it starts to spread too much. Cook, 3 minutes on each side, until golden brown and crisp on both sides. Remove finished pancakes from the skillet and drain on a paper towel-lined plate, then season with salt and pepper on both sides. Repeat until all of the spaghetti mixture has been used, adding more oil when needed.
- To serve, garnish with thinly sliced scallions and additional hot sauce.