7,2 / 10
Cook the spaghettini in boiling, salted water according to the instructions on the packet. Whisk the eggs with the parmesan cheese and season with salt and pepper. Wash and trim the scallions and cut into thin rings. Mix with the well drained spaghettini, then fold in the eggs. Heat the lard in a skillet, form 8 pasta pancakes, with the help of metal rings and fry in the skillet for about 4 - 6 minutes each side until golden brown. Place the cooked spaghettini pancakes in the oven at 212°F (100°C) to keep warm.
Serve with tomato ketchup.