Ingredients
180g Garofalo Spaghetti- 3 Eggs
- 50g Parmesan, grated
- 30g Pecorino Romano
- 100g Pancetta (alternatively use salami, speck or crumbled sausage)
- 1 tbsp olive oil
- Salt and pepper to taste
Preparation
1
Fry the pancetta in a pan until crispy, then set aside to cool. Bring a large pan of salted water to the boil and cook the Garofalo Spaghetti for 11 minutes, as stated on the pack. Whilst the pasta cooks, beat the eggs with the Parmesan, pecorino, pancetta and a pinch of salt and pepper. Drain the pasta, let it cool slightly and add to the egg mixture. Stir together well until a silky sauce is formed. In a wide frying pan, heat a tablespoon of oil and add the pasta, placing it in the shape of a pancake. Cook until a crispy golden crust has formed, turn the omelette and cook on the other side. Serve hot or cold according to taste.