Put the oiled spaghetti in an oiled flat pan, pour beaten egg evenly over, sprinkle with plenty of Parmesan and gently fork in. Cook until the bottom gets a bit crusty, or at least firm. Turn like a pancake, and brown. Cut in wedges. You can add whatever herbs you want while cooking.
Thanks for sharing. Sounds good (though I could eat pasta almost any way almost every day!). I’ll try it - - easy way when I don’t feel like making sauce (or don’t have all the ingredients to do so).