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Scallion Spaghetti Pancakes

Yields4 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Scallion Pancakes will never be the same after trying this. Using spaghetti, these fried cakes use Colavita Olive Oil to make a special variation on a old favorite that is freshly seasoned with oregano, parmesan cheese, and parsley.

Scallion Spaghetti Pancakes

 1 lb Colavita Spaghetti
 2 eggs
 4 scallions (trim away top greens and bottom roots)
 1 tbsp fresh oregano, chopped
 1 tbsp chopped fresh parsley (plus more for sprinkling)
 1 tsp dried red chili flakes
  cup freshly grated parmesan cheese, plus additional for sprinkling
 zest of half lemon or 1 teaspoon lemon juice
 ½ tsp freshly ground black pepper
 ½ tsp salt
 Colavita Olive Oil for pan frying
 Add in the Caramelized Spring Onions to the egg mixture

Boil the pasta in salted water for about 8 to 10 minutes.


While the pasta is boiling, crack the egg into a large bowl and whisk. Add the scallions, oregano, chili flakes, parmesan cheese, and lemon zest and mix well. Season with salt and pepper.


Drain the pasta and add to the egg mixture. Stir well to ensure all pasta is coated.


Pour two tablespoons of oil in a skillet and heat it over medium heat.


Use a fork to place a tablespoon or two of the pasta mixture onto the pan.


Swirl the pasta in the pan with a fork to form a flat circle—feel free to use your finger!


Fry it on medium heat for about 2 minutes on each side. Drain on paper towels. Repeat until you’ve used the entire spaghetti mixture.


Once done cooking, sprinkle with parmesan cheese and more fresh parsley.


Serve hot!

Nutrition Facts

Servings 4