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The world of fermentation.
Milk Street Recipe
Pasta, Thyme and Parmesan Frittata
Italians are known to use leftover pasta as a filling for frittatas. In this recipe, we use spaghetti or bucatini (a tubular pasta similar to spaghetti) for a frittata enriched with cheese and seasoned with parsley and thyme. For the best flavor and texture, we used two kinds of cheese: Parmesan for its salty-sweet nuttiness and sharp or extra-sharp white cheddar for its creaminess. Gruyère is a good alternative to cheddar.
4
Servings
Tip
Don’t forget to rinse the pasta after draining. Rinsing halts the cooking so the pasta won't continue to soften as it waits to go into the skillet. And don't use a conventional skillet. A nonstick coating allows the frittata to slide out of the pan. Make sure the skillet is oven-safe, as the frittata finishes cooking in a 350°F oven.
45 minutes
Ingredients
-
4
ounces spaghetti or bucatini, broken in half
-
Kosher salt and ground black pepper
Directions
Pardon the interruption
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