Crispy spaghetti omelette with scamorza smoked
Frittata di spaghetti croccante con scamorza affumicata
Golden on the outside, soft and stringy in the center, with smoked bacon
Golden and crispy spaghetti omelette, with smoked pancetta and spinning heart of scamorza.
Spaghetti omelette is a first course rustic and substantial, suitable for an informal lunch, a quick dinner or a buffet served in slices. Pasta al dente offers an elastic consistency, while cooking in skillet creates a golden, crispy surface. Inside, the eggs bind the spaghetti and keep the center soft; scamorza smoked adds an intense stringiness, balanced by the flavour of the Parmigiano Reggiano and of the pancettaPepper completes the flavor with a pungent note, while thyme, if used, introduces a delicate herbaceous aroma. To achieve a compact structure without drying out the center, it is necessary to control the humidity. of the mixture and maintain a constant heat. Cooking on both sides develops an even crust and allows the cheese to melt without burning.
Instructions
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6 steps · natural Italian voice
Cook the spaghetti
8 minBring to a boil Bring plenty of water to a boil, add salt, and cook the spaghetti for 1–2 minutes less than the time indicated on the package. Drain. al dente and immediately transfer them to a bowl: they must be whole, elastic and free of excess water.
Brown the pancetta
5 minHeat (1 tbsp) 1 tablespoon of oil in a skillet and brown it pancetta over medium heat for 4–5 minutes. Add the crushed garlic for 30–40 seconds, then remove. Finish when the fat becomes transparent and the diced garlic is golden and slightly crispy.
Prepare the eggs
2 minBeat the eggs with the milk, the Parmigiano Reggiano, one pinch of salt, pepper and, if desired, thyme. Work the mixture until it is smooth and slightly frothy: it must be fluid, but not watery, so as to bind the dough without weighing it down.
Mix the dough
2 minCombine the spaghetti to the mixture of eggs, add the pancetta with its fat and incorporates the scamorza into cubes. Mix with a spatula until each strand is coated. If the mixture appears dry, add 1–(2 tbsp) 2 tablespoons of cooking water.
Cook the first side
10 minHeat 1–(2 tbsp) 2 tablespoons of oil in a skillet from 24–(10.24 in) 26 cm. Pour the mixture, spread it out and compact it. Cook for 2–3 minutes over medium-high heat, then continue for 6–8 minutes over medium heat-low. The edges should firm up and brown, while the center should remain slightly moist.
Turn and rest
4 minPeel off the edges, cover the skillet with a plate and turn the omelette over. Slide it back into the skillet and cook the other side for 3–4 minutes, until golden brown. Transfer it to the cutting board and serve it in slices when the structure has settled.
Chef's Tips
Dry the spaghetti well after draining them and pour the mixture only when the skillet it's hot: the base seals quickly and stays crispy without making the center soft.
Ingredients
- (12.35 oz) 350 g durum wheat spaghetti
- 5 large eggs at room temperature
- (3.53 oz) 100 g whole milk, or 1–(2 tbsp) 2 tablespoons of pasta cooking water
- (1.76 oz) 50 g of Parmigiano Reggiano Grated DOP
- (3.53 oz) 100 g of scamorza smoked into cubes
- (1.76 oz) 50 g of smoked pancetta diced
- 1 clove of garlic, optional
- 1–(2 tbsp) 2 tablespoons of extra virgin olive oil
- fine sea salt as needed
- freshly ground black pepper as needed
- a few fresh thyme leaves, optional
Can't find it in the US?
- scamorza / provolaItalian delis or online
Low-moisture mozzarella
Or: Smoked mozzarella when the recipe calls for the smoked kind
- smoked pancettaItalian delis or online
Thick-cut smoked bacon
Bacon is sweeter.
⚠️ Automatic ingredient-based detection. Always check product labels.
翻译