my version, slightly adapted from Jenn's version
1/2 box dried pasta (I used fusilli), cooked al dente
freshly grated Parmesan cheese
2 scallions, sliced
Sea Salt Fresh
Crushed Red Chiles
Freshly Grated Black Pepper
Begin by scrambling your eggs with freshly grated Parmesan. Set aside.Pour a glug or two of olive oil into a large, deep skillet or wok. Heat over medium-high, then add scallions. Saute for a couple of minutes, until just softened. Pour in the cooked pasta. Stir until heated through.Pour in egg & cheese mixture and a couple pinches of salt. Add the herbs and crushed red chiles to taste. Stir & scramble the mixture regularly until eggs are cooked through. They will fill the grooves of a pasta like fusilli really well. This serves 2 people. Generously!