This frittata is a great way to use up leftover pasta.
- 500 gm dried spaghetti
- 8 eggs
- 2 tbsp crème fraîche
- 120 gm flat pancetta, finely chopped
- 80 gm each finely grated parmesan and pecorino
- 100 gm coarsely grated Fontina, plus 20gm extra for scattering
- 1 tbsp each thyme and rosemary leaves, coarsely chopped
- Finely grated rind of 1 lemon
- 2 tbsp olive oil
Tomato and white anchovy salad
- 600 gm mixed cherry tomatoes, halved
- 1 punnet (about ½ cup) each baby basil and purple baby basil
- 12 pickled white anchovy fillets (see note)
- 50 ml extra-virgin olive oil
- 1½ tbsp aged red wine vinegar
- 1Preheat 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.
- 2Whisk 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.
- 3Heat 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).
- 4Meanwhile, for tomato and white anchovy salad, toss ingredients in a bowl to combine, season to taste and set aside.
- 5Preheat 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.
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