Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
ounces spaghetti or bucatini, broken in half
Kosher salt and ground black pepper
01Heat the oven to 350°F with a rack in the upper-middle position. In a medium saucepan, bring 2 quarts of water to boil. Add the pasta and 1 tablespoon salt, then cook until the pasta is al dente. Drain, then rinse under cold water. Spread on a paper towel–lined plate and set aside. In a large bowl, whisk the eggs and ½ teaspoon each salt and pepper. Stir in ¾ cup of the cheddar, the Parmesan, parsley and thyme.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT