Omelette aux spaghettis

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 


Instructions

  1. Cook the pasta al dente, drain and let cool with 2 tbsp. of olive oil.
  2. In a bowl, whisk the eggs; add the milk, salt and pepper, and stir.
  3. Add the pancetta and cheese.
  4. In a skillet, heat 4 or 5 tablespoons of olive oil; add the spaghetti and cook for 1 to 2 minutes without stirring.
  5. Pour the egg mixture over the pasta and cook for 2 to 3 minutes.
  6. Add the Parmesan, cover and cook for about 15 minutes.
  7. Flip the omelet (using the lid of the pan) and cook for about 5 minutes. sprinkle Pili pili on top 
  8. Let the omelet cool down before cutting it into slices.
  9. * For a complete package of pasta (500 g), add 1 egg and a little more pancetta.

 

Tools & Equipment 

whisk

Skillet 

pot 

knife 

plate 

bowl