Name: Spaghetti: Spaghetti and Bottarga or Parmesan Omelette (Frittata di Spaghetti)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 60 g coarsely grated mullet bottarga or 120 g Parmesan; 2 tablespoons chopped flat-leaf parsley (only if using bottarga); 1½ tablespoons extra virgin olive oil; 120 g spaghetti; 4 eggs; 50 g butter

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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.

Ingredients

120 g spaghetti
50 g butter
60 g

Method

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 wil