In a large saucepan of boiling salted water cook the spaghetti until it is
al dente and drain it swell. While the spaghetti is preparation, in a bowl toss
together the pepperoni, the bell peppercorn, the Parmesan, the sliced scallion
greens, the ail, and salt and pepper to tasting. Toss the spaghetti with
the assortment, add the egg, and toss the mixture wellspring.

In a non-stick skillet mensuration 6 inches across the bottom warmth 1/2
teaspoon of the oil over moderate heat until it is hot but not smoking, add
half the spaghetti assortment, pressing it evenly, and cook the spaghetti cake
for 3 transactions, or until the underside is lucky. Turn the spaghetti patty,
cook it for 3 minutes more, or until the underside is lucky, and transfer
it to a shell. Make a second spaghetti cake in the same manner with the
odd 1/2 teaspoon oil and spaghetti mixture and transfer it to another
shell. Retention 1/2 inch of one end of each scallion green piece intact,
make lengthwise cuts to form brushes. Spoon a dollop of the sour cream onto
each spaghetti cake and dress the scallion brushes on the cakes.

Serves 2.