From My Carolina Kitchen
1/2 pound spaghetti, we use thin spaghetti
Kosher salt
3 tablespoons butter
1/3 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh Italian parsley
3 large eggs, beaten to blend and placed in a bowl large enough to hold the cooked spaghetti
Freshly ground black pepper to taste
Added for color and flavor if desired:
½ cup finely chopped, sautéed red, orange, and yellow sweet bell peppers
Drop the spaghetti into 3 to 4 quarts of boiling, salted water and cook until firm to the bite. It should be a bit more al dente – more underdone – than you usually cook it because it will undergo further cooking. Drain and toss immediately into a large bowl. Add 2 tablespoons of butter, grated cheese, and chopped parsley, sautéed peppers if desired, and toss well. Set the mixture aside to briefly cool to avoid cooking the eggs in the next step. In the meantime, preheat the broiler.
When the spaghetti mixture has cooled for a few minutes, add it to the bowl of beaten eggs and mix thoroughly, distributing the eggs evenly throughout the pasta.
Heat 1 tablespoon of butter over medium heat in a nonstick skillet with a broiler proof handle. Before the butter starts to color, add the spaghetti/egg frittata mixture to the skillet. Cook the frittata on top of the stove for 3 to 4 minutes without disturbing the pan. Then tilt the pan slightly, bringing its edge closer to the flame of the burner. Keep the pan in this position for about 1 minute, then rotate it at a shade less than a full quarter turn, always keeping it tilted so that its edge is close to the flame. Repeat until you have come around full circle. Take a look at the underside of the frittata, lifting the edge gently with a spatula, to make sure it has formed a lightly golden crust all around. If it has not, cook a little longer where needed.
Run the pan under the broiler until the top has formed a lightly colored crust. Remove and loosen with a spatula. Slide onto a cutting board and cut into serving wedges as you would a pie. Alternately, cut into pieces or squares and serve as an appetizer. Good either warm or at room temperature.
Adapted slightly from Essentials of Classic Italian Cooking by Marella Hazan – serves 4