What do you know about Fried Spaghetti? It is different from stew rice, Jollof spaghetti and other versions of Spaghetti. This is probably one of the unique versions of Spaghetti that you need to know.

Fried Spaghetti is one of the versions of Spaghetti that chefs and cooks often ignore because of the tasks involved in the preparation process of the dish.

However, fried spaghetti is one the best dishes of the spaghetti family and it tastes differently. If you don’t know what to do with your pasta, fry it and believe me, you will experience a taste with a difference.

One thing you should try to know is how the dish can be prepared. How is Fried Spaghetti cooked? Let’s find out in the discourse below.

How to Make Fried Spaghetti

This cheesy fried spaghetti is a super simple recipe but we will go into detail in this section and include some photos of the process so you can check back here if you have any doubts while making it.

Firstly, put your water on to boil in the pot for the spaghetti (remember it will boil faster if you put a lid on). You can also use leftover spaghetti for this, just heat it with a tablespoon of water in the microwave for up to two and a half minutes before adding it to the pan later so it loosens up a little.

Then chop up your onions (I always do this under the extractor fan so they don’t irritate my eyes), seed and chop the tomatoes, and grate the cheese.

Some cooks use cheddar cheese and highly recommend it, but you can use any sharp hard cheese such as Jack, Colby, gouda, etc.

Heat the olive oil in a big frying pan (make sure it’s non-stick) on high heat. Put in the onions and stir. You are going to leave the onions to fry for about five to eight minutes until quite brown (as in image number one below) but you will need to stir them often to stop them from sticking and burning.

Do not forget to add the spaghetti to the pot when the water comes to a boil. When it comes back to the boil, set a timer for 10-11 minutes and leave to cook, stirring the odd time to separate the strands).

Keep stirring the onions from time to time and when they’re nice and brown you can add the tomatoes and the teaspoon of salt (as in image number two above), and turn the heat down to medium-high.

Stir the onion and tomato mixture well and leave to cook for about five minutes, stirring the odd time, or until the tomatoes have broken down.

Drain your spaghetti well when cooked al-dente, and add to the pan with the tomatoes and onions (image number four). Toss the spaghetti to ensure it’s well coated with olive oil tomatoes and onions.

Turn the heat up to high and sprinkle a third of the grated cheese on top of the spaghetti (see image number one below). Toss quickly with the pasta before it starts to melt, and then let sit for two minutes.

This is when the magic occurs and the cheese starts to melt through all the spaghetti and the spaghetti and cheese bits on the bottom get nice and crispy.

After two minutes, add another third of the cheese, toss again (make sure to lift any crispy bits away from the bottom or they will burn), and let sit two minutes more. Repeat with the final third of the cheese, allowing it to sit for two minutes again.

Ingredients for Fried Spaghetti

Here are the major ingredients used in cooking Fried Spaghetti:

1. 2 medium onions

2. 4 tablespoons olive oil

3. 6 large tomatoes

4. 1 tsp salt

5. 17.5oz spaghetti (500g)

6. 10.5oz cheddar cheese (300g)

7. Freshly ground black pepper

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