This recipe, when made with Parmesan, is a Neapolitan classic. There slices may be bought on the street where they compete with pizzas and fried foods as substantial and delicious snacks. Hot and fresh from the pan a frittata is even more delicious – either simply with Parmesan, or with the added complexity of bottarga.
Put your pasta on to boil; balance a bowl over the pot and allow the butter to just melt in it. Remove from the heat and beat in the eggs and either bottarga and parsley or just Parmesan. Season with a little salt and lots of pepper. Drain the pasta when still rather al dente and stir well, still hot, into the egg mixture. Have a 20cm frying pan, one which your frittata will pretty much fill, already heated (very hot). Reduce the heat to low, add 1 tablespoon of the oil, swirl it around and pour in the pasta. Shake for a few moments and fry for 2–3 minutes or until golden brown. Turn out onto a plate which just fits the pan, return the pan to the heat, add the remaining oil and slide the frittata in. Cook gently for another 2–3 minutes before turning the frittata twice more, cooking for 1 minute each time. It should be cooked, but slightly runny in the middle. Serve with a little salad, and a wedge of lemon if you like.
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