Grease a Dutch oven with non-stick spray or oil and set aside. Pre-heat oven to 375 degrees F.

Bring a large stockpot of salted water to a boil and add pasta. Simmer for 9-10 minutes or until al dente. Drain and set aside. Toss with a little oil to keep from sticking.

While pasta is cooking, heat sugar and oil in a medium, heavy-bottomed saucepan while stirring until you have a caramel, smooth liquid, about 10-15 minutes. Sugar should be completely dissolved.

Pour caramel oven noodles, mix, and set aside to cool.

Once cool, add pepper, salt and eggs and combine.

Pout mixture in the Dutch oven and bake for 1 hour, until bubbly and golden brown. Let cool slightly and carefully flip onto a plate. Serve warm or at room temperature.