Recipe courtesy of Scott Conant
Recipe courtesy of Scott Conant
Watch how to make this recipe.
Spaghetti Aglio e Olio Frittata
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- Level: Intermediate
- Total: 30 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 18 g
- Cholesterol
- 152 mg
- Sodium
- 336 mg
- Level: Intermediate
- Total: 30 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 18 g
- Cholesterol
- 152 mg
- Sodium
- 336 mg
Ingredients
Spaghetti Aglio e Olio:
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Directions
- Preheat the oven to 375 degrees F.
- In a large bowl, toss together the cooked pasta, eggs, Parmesan and salt to taste together so the eggs just coat the spaghetti.
- In a medium ovenproof sauté pan, heat the neutral oil over high heat. Once the oil begins to smoke, add the spaghetti mixture. Press the pasta flat until evenly distributed in the pan. Cook without stirring until a crust forms on the bottom of the pasta and it moves freely in the pan. Transfer the pan to the oven and cook 8 to 10 minutes.
- Remove the pan from the oven. Cover with a lid and flip the frittata onto the lid. Carefully slide the frittata back into the pan to bake on the other side for 5 minutes more. Slide the frittata onto a serving plate. Finish with a drizzle of olive oil and sprinkle with Parmesan.
Spaghetti Aglio e Olio:
Yield:
2 servings
- Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti.
- While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.
- When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.
Cook’s Note
The recipe can also be made with 12 ounces plain cooked spaghetti.
