Pizza di Spaghetti

From Giada De Laurentiis: Everyday Italian

Nearly any shape pasta with any sauce will do; as long as you liked the original serving, you'll like the leftovers prepared this way.

2 large eggs
1/4 cup whole milk
1/2 cup grated Parmesan, plus extra for garnishing
Sea salt and freshly ground black pepper
2 cups leftover cooked and sauced pasta, such as spaghetti with olives and tomato sauce
1/4 cup extra-virgin olive oil

In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixture back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.