Omelette aux spaghettis
Intro
Bonjour. Mon nom et Jean Bosco Sadiki MUgalu. Je suis né au Burundi mais d’origine Congolais. je suis présentement en 12ᵉ année au Collège Catholique Samuel-Genest. Je choisi de faire partie au programme Thirteen Social afin de développer ma façon de l'organisation, d'apprendre plus sur le business et comment cuisine . Aussi, le programme Thirteen et pour moi un moyen de me surpasser dans les affaires que je vais entreprendre dans l’avenir.
Inspiration
The spaghetti omelet is a traditional recipe from Italy, more precisely from Naples, where it is called frittata di macaroni ... because, in this beautiful sunny region, all long pasta is called macaroni.
Yield
Makes 4-8 servings
Time
Prep time : 10 min
Cook time : 25 minutes
INGREDIENTS
350 g of spaghetti
6 or 7 tbsp. olive oil
5 eggs
100 ml of milk
Salt and pepper to taste
3/4 cup (180 ml) smoked scamorza (or provolone) cheese, cut into very small pieces
1/2 cup (125 ml) pancetta, cut into small cubes
5 c. grated Parmesan
Pili pili to taste
To buy Thirteen's Pilau Masala Spice CLICK HERE and the Pili Pili Spice CLICK HERE
Instructions
- Cook the pasta al dente, drain and let cool with 2 tbsp. of olive oil.
- In a bowl, whisk the eggs; add the milk, salt and pepper, and stir.
- Add the pancetta and cheese.
- In a skillet, heat 4 or 5 tablespoons of olive oil; add the spaghetti and cook for 1 to 2 minutes without stirring.
- Pour the egg mixture over the pasta and cook for 2 to 3 minutes.
- Add the Parmesan, cover and cook for about 15 minutes.
- Flip the omelet (using the lid of the pan) and cook for about 5 minutes. sprinkle Pili pili on top
- Let the omelet cool down before cutting it into slices.
- * For a complete package of pasta (500 g), add 1 egg and a little more pancetta.
Tools & Equipment
whisk
Skillet
pot
knife
plate
bowl
