Novembre 2013


The omelet pasta is a classic of every Italian family , great dish to recycle leftovers from the day before, but also for cold dinners or picnics . There are many different versions , here I present a version of " royal " because it is a wonderful treasure trove of goodness.


 Spaghetti omelette




10 eggs

1 kg of spaghetti

3 tablespoons grated Parmesan cheese

Salt - pepper

Olive oil

250 g of sliced ​​bacon





In boiling salted water cook the spaghetti , taking care to remove them al dente . Add a drizzle of olive oil and let cool . Meanwhile, we open the eggs in a large salad bowl, climb and break the yolks with a fork beating eggs without mounting . Add the pepper and Parmesan.

Cut the bacon into small pieces , put in the eggs and spaghetti with all the now cold .

We pour a little olive oil in a large frying pan and as soon as you will be well heated pour the spaghetti served , press with the help of a fork , we cover and let cook over medium heat , taking care to " follow the clock ," as my mother-in-law .

What does this mean? During cooking methodically move the pan in the same direction so that the entire surface of the omelet assumes a beautiful gilding and not only the central part in most direct contact with the fire .

As our omelet begins to detach from the pan with a lid helping giriamola and finish cooking it . This step is not difficult, but given the size must be careful not to burn yourself .