1 1/2 c. hot cooked spaghetti
4 tbsp. butter, divided
3 eggs, lightly beaten
1/3 c. grated Parmesan cheese
2 tbsp. chopped parsley
1/4 tsp. salt
1/8 tsp. pepper

Immediately after spaghetti has been cooked and drained, place in a medium bowl. Toss with 2 tablespoons of the butter.

In a small bowl, beat eggs, Parmesan cheese, parsley, salt and pepper until blended. Pour over spaghetti. Toss to coat.

In a medium skillet, melt remaining 2 tablespoons butter. Add egg-spaghetti mixture. Cook over low heat until edge is set. With a spatula, loosen edges. Cook until golden. Turn out into plate and return to skillet. Cook top side down.

To serve, cut into wedges.