This frittata is a great way to use up leftover pasta.
500 gm dried spaghetti8 eggs2 tbspcrème fraîche120 gmflat pancetta, finely chopped80 gmeach finely grated parmesan and pecorino100 gm coarsely grated Fontina, plus 20gm extra for scattering1 tbsp each thyme and rosemary leaves, coarsely choppedFinely grated rind of 1 lemon2 tbsp olive oilTomato and white anchovy salad600 gm mixed cherry tomatoes, halved1 punnet (about ½ cup) each baby basil and purple baby basil12 pickled white anchovy fillets (see note)50 ml extra-virgin olive oil1½ tbsp aged red wine vinegar
Preheat oven to 200C. Cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes). Drain, refresh under cold running water, coarsely chop and set aside.
Whisk eggs and crème fraîche in a large bowl to combine, add pancetta, cheeses, herbs, lemon rind and pasta, stir to combine and season to taste.
Heat oil in a deep 25cm-diameter ovenproof frying pan over high heat, add egg mixture and cook until starting to set around edges (1-2 minutes). Transfer to oven and bake until set (6-8 minutes).
Meanwhile, for tomato and white anchovy salad, toss ingredients in a bowl to combine, season to taste and set aside.
Preheat grill to high heat. Scatter remaining Fontina over frittata and grill until golden and bubbling (2-3 minutes). Carefully invert onto a plate, then invert onto serving plate and serve with tomato and white anchovy salad.
Note Pickled white anchovies are available from
select grocers and delicatessens.