Ingredients

200g spaghetti
40g salted butter
1 onion, finely chopped
5 whole eggs
100g pecorino cheese, grated
50g fontina, grated
4 tbsp flat-leafed parsley, finely chopped
4 tbsp double cream
1 tsp cracked black pepper
1 tbsp olive oil
Sea salt

Spaghetti Frittata with Italian Cheese & Black Pepper

METHOD

1. Bring a large saucepan of salted water to the boil and add the olive oil. Then add the spaghetti and cook until tender, but still has some bite – this is known as ‘al dente’. Drain, and reserve.

2. Heat a teaspoon of the butter in a 30cm diameter frying pan. Soften and fry the onion for 5 minutes, until golden brown. Add the garlic and cook for a further minute. Leave on one side to cool.

3. In a large bowl, beat the eggs and season with salt and pepper. Stir in half the Pecorino and all of the Fontina cheese, parsley and cream, followed by the onion and garlic mixture. Season well.

4. Add the cooked spaghetti to the egg mixture. Heat the remaining butter in a clean frying pan and add the spaghetti mixture. Fry on both sides, until golden, flipping the frittata over halfway through cooking. Sprinkle with the remaining Pecorino cheese and flash under a hot grill. Leave to cool slightly then slice into four and serve each slice with a little fresh rocket and a drizzle of oil.