Recipe courtesy of Giada De Laurentiis
Episode: Lavish Leftovers
Print
Total:
1 hr 8 min
Prep:
20 min
Inactive:
30 min
Cook:
18 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 8 min
Prep:
20 min
Inactive:
30 min
Cook:
18 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 8 ounces spaghetti
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 4 large eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup grated Parmesan
  • 3/4 cup grated fontina
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil

Directions

Watch how to make this recipe.

Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.

In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.

Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.

Invert the torta onto a platter. Cut into wedges and serve at room temperature.

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