Jerusalem Kugel

• 12 ounces thin pasta (angel hair or thin spaghetti)
• 4 eggs, beaten
• 3/4 cup sugar
• 2 teaspoons cinnamon
• 1/8 teaspoon black pepper
• 1/3 cup oil
• 1/3 cup sugar

1. Cook pasta according to al dente directions of package. Drain and rinse in cold water. Drain well. Place in pot or bowl.
2. Prepare caramel by heating 1/3 cup of oil and 1/3 cup of sugar in a small non-stick pan or pot. Cook on high flame, stirring continually with a wooden or candy spoon until the sugar is completely melted and looks like a dark brown liquid.
3. Pour hot caramel over the noodles stirring with wooden spoon.
4. Add eggs, 3/4 cup sugar, cinnamon, and black pepper to noodles. Toss well.
5. Transfer to a greased casserole and cover with a lid or foil. Bake 1 hour 15 minutes in preheated oven 350 degrees.
6. To serve, turn out onto a serving plate and slice as a cake.

thin pasta, eggs, sugar, cinnamon, black pepper, oil, sugar

Taken from www.food.com/recipe/jerusalem-kugel-327820 (may not work)