- 8 ounces spaghetti
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 4 large eggs
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup grated Parmesan
- 3/4 cup grated fontina
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
Invert the torta onto a platter. Cut into wedges and serve at room temperature.