Ingredients
6 total- 100 g of diced pancetta
- 180 g of pasta garofalo spaghettone xxl
- 3 eggs
- 50 g of parmigiano reggiano, grated
- 80 g of pecorino romano, grated
- 2 tbsp of olive oil
Method
8 stepsStep 1
Fry the pancetta in a pan until crispy, then set aside.
Step 2
Bring a large pan of salted water to the boil and cook the Garofalo Spaghettone for 16 mins, as stated on the packet.
Step 3
Whilst the pasta cooks, beat the eggs with the parmigiano reggiano, pecorino romano, pancetta and a pinch of salt and pepper.
Step 4
Drain the pasta, let it cool slightly and then add it to the egg mixture. Stir together well until a silky sauce forms.
Step 5
In a frying pan, heat 1 tbsp of the oil and add a generous forkful of the pasta mix, twisting it into a pancake shape.
Step 6
Cook until a crispy golden crust has formed on both sides and the frittata is cooked through.
Step 7
Repeat the process until all of the pasta is used.
Step 8
Serve hot or cold according to taste.