Previously, I’d made a Spaghetti Omelette, as it appeared in Linda McCartney’s Home Cooking cookbook (a wonderful, Vegetarian cookbook). It was a good dish and relatively easy to make. But, it was rather… bland. I was a sad panda.
So I decided to try it again and add some Medieval spice to it, specifically Poudre Forte.
Poudre Forte is a savory blend of spices, featuring ground ginger, ground cloves, nutmeg, black pepper, cinnamon, and grains of paradise. Admittedly, I have not fully stocked my spices and do not currently have grains of paradise. So I used freshly ground black pepper and ground cardamom, in equal portions, in my spice mix.
Poudre Forte should not be confused with its sweeter cousin, Poudre Douce. Poudre Douce has similar spices, except instead of grains of paradise, you use sugar. Not quite what I want for an egg and pasta dish!
To get it started, I boiled roughly 2 cups (dry) of a blend of gluten free fettuccini (Barilla) and spaghetti (Signature Select). It is important to note that you need to pay attention to gluten free pasta because it gets lonely and likes to clump together. I salted the water to get it to a boil, broke my pasta into the water, then gave a generous douse of olive oil. Once it returned to a boil, I used a wooden spork to stir it and keep it from clumping.
While the pasta cooked, I beat 2 eggs in my mixing bowl and added 2tsp of the Poudre Forte.
Once the pasta was finished cooking, I drained it and stirred it into the eggs and spices.
Next is the fun part!
You’ll want a fairly large skillet. Melt 2T of butter over medium heat. Once it’s all sizzly, pour your spaghetti and egg mixture into it and spread it evenly across the bottom of the skillet. Leave it be for 1 minute. After a minute, add half a cup of the shredded hard cheese of your choice (I like extra sharp cheddar). In the appropriate words of The Beatles, “Let it be! Let it be!” for 1-2 minutes.
Once time is up, fold it in half and serve hot. This recipe serves 2-4, depending on appetite and whatever else you serve with it.
- 2c dry spaghetti (or 4c cooked/leftover)
- 2 eggs
- 2tsp Poudre Forte
- 2T butter
- 1/2c grated hard cheese
- Salt & pepper to taste
Prepare the pasta per package instructions. Beat two eggs in a mixing bowl; add salt & pepper to taste, then add 2tsp. Poudre Forte. Drain pasta and add to egg mixture. Melt 2T butter over medium heat in a large skillet. Pour the mixture into the skillet and spread evenly over the bottom. Let cook for 1 minute. Add 1/2 of cheese and cook 1-2 minutes more. Fold in half and serve hot.