: 421 Kcal Preparation
: 10 min Cooking
: 20 min Difficulty
Ingredients for 6 people:
· Spaghetti: 350 g
· Eggs: 5
· Whole milk: 100 g
· Parmigiano Reggiano DOP to be grated: 50 g
· Thyme: 1 sprig
· Black pepper: 1 pinch
· Il Cavallino Traditional Extra Virgin Olive Oil: 20g
· Garlic: 1 clove
To make the spaghetti omelette, first place a pan full of salted water on the fire and bring to the boil, it will be used for cooking the pasta.
As soon as the water has reached a boil, add the spaghetti and cook them very al dente.
Pour the eggs into a large bowl, add the peeled thyme and milk, then add salt and pepper.
At this point, season with the grated cheese and mix well to obtain a homogeneous mixture.
As soon as the pasta is cooked, drain it in a bowl and toss with a drizzle of Il Cavallino Traditional olive oil.
Take a flared pan. Brown the oil with a clove of garlic.
Remove the garlic clove and pour the spaghetti.
Distribute them evenly with a spatula, then cook over high heat for 1 minute to firm the base, then lower the heat, cover with the lid and cook for 15 minutes.
The time has come to turn the omelette: shake the pan to make sure it is detached from the bottom, place a plate of the diameter of your pan on top of the omelette, turn the pan upside down and cook for another 5 minutes without a lid.
The omelette is ready, enjoy it in warm or cold slices! Enjoy your meal!