Spaghetti Grossi n° 5

in macaroni frittata


500 g Rummo Spaghetti Grossi n° 5
125 g (roughly ½ cup) butter
2 eggs
100 g (1 rounded cup) Parmesan, grated
Pepper, to taste
Salt, to taste


Break the eggs into a mixing bowl and beat them. Beat in salt and pepper, and set aside. Boil the spaghetti in abundant, salted water. When half the cooking time has elapsed, drain them directly into a bowl with the butter and add a ladle of cooking water. Mix well. Add the parmesan, more cooking water, and continue mixing. When the spaghetti has cooled enough to not cook the egg, add in the beaten eggs, and mix all together thoroughly. Transfer the spaghetti mixture into a 28 cm diameter, non-stick pan and cook over a low flame for 15 minutes with the lid on. Loosen the frittata from the pan with a few good shakes or the help of a thin spatula and flip it over by sliding it onto a large plate, inverting the pan over the plate, then turning it all back into the pan, uncooked side down. Cook for 12 minutes over a low flame, with the lid. Remove from the flame and transfer onto a cutting board. Let cool. Serve in slices. Buon appetito!