12 ounces spaghetti
4 tablespoons unsalted butter
⅓ cup milk
½ cup freshly grated Parmesan cheese, plus additional for sewing
Salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped scallions
In a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the spaghetti and stir to separate strands. Cook until not quite al dente. Drain. Transfer to a warm bowl and toss with 1 tablespoon of the butter. Cool to room temperature.
Beat together the eggs and milk with an electric mixer. Beat in the Parmesan. Stir in the parsley and scallions. Add salt and fresh pepper to taste. Pour the egg mixture over the pasta and toss well.
Melt the remaining 3 tablespoons of butter in a large skillet. When the butter foams, turn spaghetti mixture into the skillet. Spread and flatten the pasta into a pancake and cook over low heat until a golden crust forms on the bottom. Invert onto a plate, flip over, and cook other side to form another crust.
Slide the pancake out onto a hot plate and sprinkle with additional grated cheese to taste. Cut into wedges and serve hot or warm.