In Japan, we invent things, such as dishes that have nothing to do with what the name entails...
one of those would be Neapolitan spaghetti.
I have been told that in Nagoya, they serve this at cafes on cast-iron pans with egg beneath the spaghetti.
Apparently you eat the spaghetti with the half done egg, so I tried this at my friend's place the other day, where I learned A.it needs to be served with the egg half done, B.it doesn't need too much spaghetti, C.always test before declaring you can cook at someone's dinner party....
The result of my culinary experiment, is as below↓↓
now I know!