This week’s recipe comes at the behest of my older brother Philip. He is the prototypical first born son, chock full of discipline, duty, faith, and tradition. He has also been blessed with a good set of biceps and a keen sense of humor. Hence, he deserves at least one Sunday Pasta recipe in his honor.
As the conforming older sibling, it should be of no surprise that this week he is celebrating St. Patrick’s Day with the rest of America — probably in a parade, wearing green, drinking a beer, and gearing up for corned beef and cabbage. While I certainly support this fine Irish tradition, I prefer to save my celebration for the Feast of St. Joseph, which occurs just two days later. After all, St. Joseph’s Day is a serious holiday for devout Catholics, especially in Italy, where it doubles as Father’s Day. As kids, our grandmother set up her St. Joseph’s altar at home, where she said many a novena and then did what she did best: baked St. Joseph’s bread and pastries (sfingi or custard cream puffs).
On Fridays during lent, she sometimes served eggs for dinner. A good frittata could be served up for a non-meat Friday meal. As with any omelette or frittata, you can add anything, from vegetables like peas to spinach to potatoes and onions, to a variety of cheeses. Of course, adding pasta as a base changes the frittata completely, as does adding a meat like prosciutto or sausage. You can use left over pasta if you’d like, and serve it warm or cold, for lunch or dinner. Any way you like it, it’s worthy of a novena. Grazie Filippo.
Check out what the whole frittata looks like here.
p.s. Check out our wine pairings to complement this dish.
Saute the pancetta in a little bit of olive oil until golden. Set aside.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until very al dente (2 minutes less than the package instructions). Drain and set aside.
In a large bowl, beat the eggs well and then add salt and pepper to taste. Add in the pancetta and then the mozzarella, pecorino and parsley. Mix in the spaghetti until it is well coated.
In a large skillet, heat some olive oil, and when hot, pour in the spaghetti and egg mixture. Like an omelette, gradually push in the edges, and cook until golden on the bottom and then use a plate to flip it and cook the other side until golden. Place on a large platter and cut into slices.
Feel free to use left over pasta and to add vegetables, like tomatoes, onions, spinach or peas, or other meats like prosciutto or sausage. This dish might also be served cold.