This dish of fried nests of pasta is just like a freeform frittata, and originates from Syracuse.
Cook the pasta al dente, (you will need 200g of spaghetti or spaghettini, if using), drain and toss in the butter. Beat the cheese into the eggs along with the breadcrumbs, then stir in the hot pasta. Heat the oil over a medium heat in a wide pan. Use a fork and twisting action to make individual pasta nests (as you would when eating the pasta, only make the nests as big as you can), dropping them into the oil as you go. Flatten each nest slightly and fry for 2–3 minutes on each side until golden. Serve piping hot.
© 2010 All rights reserved. Published by Macmillan.