Recipe Index

Ingredients

• 12¼ oz spaghetti
• 5 eggs
• whole milk (1/2 cup)
• 1¾ oz Parmigiano Reggiano, finely grated (about 1/2 cup)
• 3½ oz smoked scamorza cheese, cut into small cubes
• smoked pancetta, diced (about 1 3/4 cups)
• 1 sprig thyme, leaves picked
• 1 garlic clove, lightly crushed
• 2 tbsp extra-virgin olive oil
• pinch of black pepper
• fine salt, to taste

Method

1. Cook the spaghetti in well-salted boiling water until al dente. Drain, toss with a drizzle of oil, and leave to cool completely — leftover spaghetti from the day before works perfectly.
2. Cook the pancetta in a dry frying pan over a medium heat for 5-6 minutes until crisp. Drain on kitchen paper.
3. Beat the eggs with the milk, parmigiano, thyme leaves, pepper and a pinch of salt. Stir in the cooled spaghetti, the pancetta and the scamorza cubes until everything is evenly distributed.
4. Heat the olive oil in a large non-stick frying pan (about 10¼ in) with the garlic clove; remove the garlic once it colours. Pour in the spaghetti mixture and spread it level, pressing down gently.
5. Cook over a low-medium heat for 10-12 minutes until the base is deep golden and the frittata is mostly set, shaking the pan occasionally so it does not stick.
6. Slide onto a large plate, invert back into the pan, and cook the second side for 5-6 minutes until golden.
7. Slide onto a board, rest for a few minutes, then cut into wedges. Serve warm or at room temperature.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data