Cacio E Pepe Frittata
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Cacio E Pepe Frittata
Recipe By Michael Weldon
Ingredients
2 tbsp butter
400 g cooked spaghetti
6 free range eggs
150 g pecorino cheese, grated
1 tbsp black pepper
Method
Preheat an oven to 200 degrees (C).
In a large bowl whisk the eggs. Add the cheese and pepper into the mix and whisk to combine. Add the spaghetti and mix through to coat in the eggs and cheese. Season with a pinch of sea salt.
Heat a non-stick frypan over a medium high heat. Melt the butter and add a drizzle of olive oil, once hot add the spaghetti mix into the pan. Press the pasta into the pan and cook for 5 minutes until the base of the frittata gets crispy.
Transfer into the oven and cook for a further 5 minutes. Remove from the oven and slide into a plate then flip back into the pan to cook the other side. Return to the oven and cook for a final 5 minutes.
Slide out of the pan and cut into wedges. Enjoy hot or cold.
