Ingredients Jump to Instructions ↓

  1. 8 ounces spaghetti

  2. 1/2 cup oil-packed sun-dried tomatoes , drained and chopped

  3. 4 large eggs

  4. 1 1/2 teaspoons salt

  5. 1/2 teaspoon freshly ground black pepper

  6. 3/4 cup grated Parmesan

  7. 3/4 cup grated fontina

  8. 1 tablespoon unsalted butter

  9. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

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


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