Ingredients Weight Measure
Spaghetti, uncooked 1 lb.
Olive oil 2 Tbsp.
Butter, softened 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Rich cheddar cheese sauce 4-1/2 cups
Eggs 6 ea.
Milk 1/2 cup
Salt and pepper to taste


  1. Cook the spaghetti, drain and toss with the olive oil and reserve.
  2. Coat two 12" skillets with the softened butter and divide the cooked spaghetti between the two skillets.
  3. Stir the TABASCO® Green Jalapeño Pepper Sauce into the rich cheddar cheese sauce. Keep hot for service.
  4. Place skillets over medium heat and cook until the spaghetti is hot.
  5. Whisk together the eggs, milk, salt and pepper. Divide mixture between the two skillets.
  6. Thoroughly coat spaghetti with egg mixture and cook until the eggs are set and the bottoms are golden. Flip each cake over and finish cooking.
  7. Slide the cakes out of the skillets and onto a cutting board. Cut each into 12 wedges.
  8. Plate 2 wedges per portion and spoon TABASCO® cheese sauce under and over each portion.

Yield: 12 servings