Torta di Pasta

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 4 large eggs 
• 0.8 cup fontina grated
• 0.5 cup oil-packed sun-dried tomatoes drained chopped
• 1 tablespoon olive oil 
• 0.8 cup parmesan grated
• 1.5 teaspoons salt 
• 8 ounces pasta like spaghetti 
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• whisk
• pot
• broiler

Directions

1. Watch how to make this recipe.
2. Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
3. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
4. In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend.
5. Add the cooled spaghetti mixture; toss to coat.
6. Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat.
7. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes.
8. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
9. Invert the torta onto a platter.
10. Cut into wedges and serve at room temperature.