The real Italian Spaghetti Pie (or Neapolitan spaghetti omelette)
Spaghetti Pie, more generally called pasta omelette, is a gluttony of Neapolitan cuisine, usually created with leftovers and consumed during out-of-town trips.
The other possible version of this dish, made with rigatoni instead of spaghetti, in Naples is commonly called "Macaroni omelette".
Cesarina Mariarosaria's Spaghetti Pie recipe
• 12oz spaghetti
• 5 medium eggs
• 2oz grated parmesan
• 4oz smoked Scamorza (if you can find it) otherwise provolone cheese
• 1 small sprig of thyme
• 1 pinch grated black pepper
• 2oz smoked pancetta or unsmoked bacon (2oz is 2 bacon rashers)
• 2 tablespoons extra-virgin olive oil
• ½ cup milk
• 1 garlic clove (unpeeled)
Begin by boiling the pasta in salted water. Once it’s cooked (al dente), drain the pasta and let it cool, adding a little oil so the pasta doesn’t stick together.
In the meantime, cut the Scamorza or Provolone cheese into small cubes and the pancetta or bacon into little strips.
In a large bowl, beat the eggs, add the Scamorza, pancetta, thyme (lightly minced), and the milk, then a pinch of ground pepper and mix everything together.
In a pan, heat up a dash of oil and lightly fry the unpeeled garlic, then take it out and pour in the spaghetti. Sauté them for a few minutes without moving them around, then pour the egg mixture over them.
Let cook for a few minutes. Next, add the grated parmesan and cover with a lid.
Let the frittata cook for 15-20 minutes on medium heat, then with the aid of the lid flip it around and cook it on the other side for five minutes, this time without covering the pan.
To make sure the frittata is cooked, shake the pan a little and if nothing sticks to the pan, it’s ready.