Guess the riddle: what's that food that's neither a plate of spaghetti nor an omelette, but both at the same time? That's right! Spaghetti omelette , also known more generically as pasta omelette! The most beloved item among Italians in the summer, and the most popular item on the beach after beach umbrellas, life jackets, spades, and buckets. Just be careful not to drop it in the sand!
Difficulty: little
Preparation + cooking: half an hour
Cost: nah
Ingredients for six people:
- 350g of spaghetti
- 100 ml of milk
- 100g of scamorza cheese
- 1 sprig of thyme
- 5 eggs
- 50g grated Parmesan cheese
- 50 g of smoked bacon
- 1 clove of garlic
- extra virgin olive oil to taste, black pepper
Making pasta omelette
- First, put a pot or pasta cooker and salted water on the stove. When it boils, add the spaghetti and cook until al dente.
- While the water boils and before throwing in the spaghetti, dice the smoked bacon and scamorza.
- Then, in a large bowl, pour the eggs, thyme, milk, salt, pepper and start mixing.
- Add the grated cheese and continue mixing until the mixture is smooth.
- Add the pancetta and the previously prepared scamorza cheese, and continue stirring.
- Once the pasta is cooked, drain it into a large bowl and toss with a little oil.
- Add all the seasoning to the pasta and mix.
- You take Mamù omelette maker, add oil, garlic and brown.
- Throw away the garlic and add the spaghetti, making sure they are evenly distributed.
- Cook over high heat for a minute, then lower the heat and cook for a quarter of an hour.
- Turn the pan over and cook for another five minutes.
- At that point, the frittata will be ready. All you have to do is let it cool and then serve it or take it with you to the beach!
And if when it comes time to flip the omelette, panic sets in, then you might want to check out our guide " Flip the omelette: 4 foolproof methods "!
