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Ingredients
- 1 lb of spaghetti
- 4 tablespoons of extra virgin olive divided
- 6 eggs
- 1 cup pecorino romano or parmigiano reggiano
- Salt to taste
- Fresh cracked black pepper to taste
Instructions
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In a large pot filled with water add salt and bring to a boil. Cook your pasta and drain al dente.
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Add 2 tablespoons of oil and stir so that the spaghetti doesn’t stick together.
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In a large bowl whisk the eggs with the cheese and the black pepper. Add the spaghetti in the egg mixture and stir until all is well amalgamated.
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In an 11 inch frying pan add 2 tablespoons of oil and on medium heat let it get hot. Add the spaghetti, lower the flame and place a lid on it.
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Let it cook for about 10 to 12 minutes.
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Flip the frittata by placing a plane on top and turning the frying pan upside down. Be careful not to burn yourself. Cover and let it finish cooking for about 10 minutes or until a golden crust forms.
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Enjoy hot or at room temperature. Buon appetito!
