I must admit that I don’t find spaghetti as the most exciting pasta shape. When it comes to long pasta I personally prefer linguine, bucatini or reginette. However there is one dish where spaghetti fits perfectly in my kitchen. Combined with eggs and parmesan with added flavours of rocket leaves, sundried tomatoes and pancetta works beautifully. So if you have a spare pack of spaghetti you are not sure hot to utilise give this one a go. It makes ideal dinner or large lunch for family of 4 but don’t be put off by the portion size. Simply wrap the leftovers in a kitchen foil and stick in the fridge. Makes a great lunchbox filler as it can me served cold. Another great thing about this dish is the fact that it takes about 40 minutes to prepare. Out of that 20 the dish spends in the oven so you have time to set the table and play relaxed chef.
Serves 4. This recipe is inspired by the original by Gino D’Acampo
Equipment required: ovenproof dish about 25cm long and 5cm deep
- 300g dried spaghetti pasta
- 4 large eggs
- 100g grated parmesan
- 100g rocket leaves, washed and roughly chopped
- 100g sundried tomatoes, drained and roughly chopped
- 85g diced pancetta (you can omit it if you want a vegetarian version)
- 6 tblsp olive oil
- Salt and pepper for seasoning
- Preheat the oven to 170 centigrade
- In large pan cook pasta until al dente. Drained into colander and immediately rinse under cold water to prevent pasta from cooking any further. Leave to rest for about 5 minutes giving it a good shake more or less every minute.
- Meantime cook pancetta on a frying pan over medium heat until crispy. Set aside to cool down.
- Break the eggs into a large mixing bowl, add 80g of parmesan and mix well.
- Add rockets, sundried tomatoes and pancetta to the egg mix and mix well to combine all ingredients. Season to taste. Remember, pancetta will give it quite a bit of saltiness.
- Add pasta to the egg mix and mix well. Leave to rest for couple of minutes.
- Pour the oil into the ovenproof dish. Make sure that the whole surface of the dish is covered with oil.
- Transfer the pasta mix into the ovenproof dish and make sure it is spread evenly. Sprinkle with the remaining parmesan.
- Cook in the middle of pre heated oven for 20 minutes until eggs are set and the top is crispy. Remove from the oven and leave to rest for couple of minutes before serving.
- Serve warm or at room temperature.
What are your favourite pasta shapes?