1 pound spaghetti
4 large eggs, beaten
1/2 cup (about 2 ounces) finely grated Parmigiano-Reggiano cheese
½ cup (about 2 ounces) finely grated Pecorino Romano cheese
½ cup (2 ounces) finely grated Swiss cheese
Freshly ground black pepper
2 tablespoons olive oil
4 slices American cheese
1. Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until al dente. Drain and let cool. Do not rinse the pasta (ever); it rinses the starch away and makes pasta less likely to be sticky.
2. In a large bowl, combine the eggs, Parmigiano-Reggiano, Pecorino Romano, and Swiss cheese. Season with salt and pepper to taste; add the pasta and toss to combine.
3. In a large nonstick pan, heat the olive oil over medium heat until shimmering. Add half of the pasta mixture to the pan and flatten it out to the edges. Lay the American cheese over the pasta and place the remaining spaghetti mixture on top. Cook the spaghetti “pie” over medium heat until golden brown on the bottom, 5 to 7 minutes. Using two fish spatulas, quickly and carefully flip the pie over. Cook until golden brown, 5 to 7 minutes. Turn the pie out onto a cutting board, cut into wedges, and serve immediately.
TIP: You can also make this in a 350°F oven. Using an ovenproof nonstick skillet, cook the pie in the oven for about 8 minutes. Flip over and allow the top to brown, another 5 to 7 minutes. Transfer to a cutting board and cut into wedges before serving.