← Nouns Cooking · Italian

Ingredients

• 250 g spaghetti (or 500 g leftover cooked pasta)
• 5 Eggs
• 60 ml Milk
• 60 g Parmesan, finely grated
• 100 g smoked pancetta or salami, diced
• 100 g smoked scamorza or mozzarella, diced
• 2 tbsp Olive oil
• 1 handful Parsley, chopped
• ½ tsp Black pepper
• Salt

Method

1. Cook the spaghetti in salted water until al dente, drain and leave to cool a little.
2. Fry the pancetta in a dry 24–26 cm non-stick frying pan over medium heat for 5 min until golden. Tip it out and wipe the pan.
3. Beat the eggs with the milk, parmesan, parsley, pepper and a pinch of salt. Add the spaghetti, pancetta and diced cheese and mix until every strand is coated.
4. Heat the oil in the pan over medium-low heat, pour in the mixture and press it flat. Cook for 8–10 min, until the edges are set and the base is deep golden when you lift it with a spatula.
5. Slide the frittata onto a plate, flip it back into the pan and cook the other side for 5–7 min, until golden and set right through.
6. Rest for 5 min, then cut into wedges. Serve warm or wrap and take it on a picnic.

Tips

• Leftover spaghetti that’s already sauced with tomato works brilliantly here.
• Keep the heat moderate so the middle sets before the outside burns.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Cooking with Manuela Jamie Oliver