SPAGHETTI****Torta di Pasta (Spaghetti Pie)

By Unblond1

The pancetta, herbs, onions, garlic and red pepper flakes are my addition.

This was very good for both but it doesn't need this much cheese - reduce it to 2 oz. total. Also, make sure you don't overcook it on the stove before it goes under the broiler because the bottom continues to cook once it goes into the Breville oven

Ingredients

• 4 Servings
• 4 ounces spaghetti
• 2 tbsp. oil-packed sun-dried tomatoes, drained and chopped
• 1 tablespoon olive oil
• 2 oz. pancetta, finely diced
• 2 - 3 tbsp. finely minced onion or shallot
• 2 cloves garlic, minced
• pinch red pepper flakes
• 2 large eggs
• salt and freshly ground black pepper
• 1/2 oz. grated Parmesan
• 2 1/2 oz. grated fontina or emmenthal or gruyere or other soft melting cheese - I used a combination of Sartori Merlot and Tre Stelle Montassio
• fresh herbs to taste - thyme, oregano, basil chiffonade - I forgot everything except the basil!
• 1 tablespoon unsalted butter

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

* Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

* Saute the pancetta in the olive oil until almost crispy. Add the onions and saute until soft. Add the garlic and the red pepper flakes and saute a minute or so longer. Stir in the sun-dried tomatoes and toss with the spaghetti. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.

* Whisk the eggs, salt, and pepper and herbs to blend. Add with the cheeses to 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. (Small paella pan was perfect) Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 6-8 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 - 10 minutes. Cool in the skillet to room temperature if serving cold or long enough for it to firm up if serving hot.

* Invert the torta onto a platter. Cut into wedges and serve hot or at room temperature with some warmed pizza sauce or ragu for Dan.

*NUTRITION:*

* Calories - 301
* Fat - 17.8
* Sat Fat - 5.9
* Carbs - 23.9
* Fibre - 3.3
* Protein - 13.7