- Cook the Spaghetti no. 803 to an al dente texture in salted boiling water, then drain and leave to cool.
- Dice the scamorza. Cut the pancetta into thin strips, then cook in a pan and set aside.
- Beat the eggs in a bowl with the salt, pepper, chopped parsley and parmesan.
- Add the pasta and browned pancetta to the mixture and mix well.
- Heat a drizzle of oil in the pan used to brown the pancetta, and pour in half of the pasta and egg mixture. Add the diced scamorza and cover with the remaining spaghetti mixture.
- Cook for 5-6 minutes until the edges begin to turn golden and the frittata comes away easily from the pan.
- Coat the surface with a drizzle of oil and turn the frittata.
- Cook for another 4-5 minutes, then leave to rest for a few minutes before serving.
Spaghettipasta frittata
N. 803
15 min
20 min
4 people
Easy
INGREDIENTS
Organic Italian Wheat Spaghetti no. 803 350g
Eggs 4
Grated Parmigiano Reggiano cheese 40g
Smoked pancetta 100g
Scamorza 100g
Extra virgin olive oil to taste
Parsley, salt, pepper to taste
PREPARATION
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Recommended pasta for this recipe
Spaghetti
N. 803 - Organic Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
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