Ingredients

The following ingredients have 4 Servings
  • 500 gm dried spaghetti
  • 8 eggs
  • 2 tbsp crème fraîche
  • 120 gm flat pancetta, finely chopped
  • 80 gm each finely grated parmesan and pecorino
  • 100 gm coarsely grated Fontina, plus 20gm extra for scattering
  • 1 tbsp each thyme and rosemary leaves, coarsely chopped
  • Finely grated rind of 1 lemon
  • 2 tbsp olive oil
  • 600 gm mixed cherry tomatoes, halved
  • 1 punnet (about ½ cup) each baby basil and purple baby basil
  • 12 pickled white anchovy fillets (see note)
  • 50 ml extra-virgin olive oil
  • 1½ tbsp aged red wine vinegar

Instruction

  • Preheat oven to 200C. Cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes). Drain, refresh under cold running water, coarsely chop and set aside.
  • Whisk eggs and crème fraîche in a large bowl to combine, add pancetta, cheeses, herbs, lemon rind and pasta, stir to combine and season to taste.
  • Heat oil in a deep 25cm-diameter ovenproof frying pan over high heat, add egg mixture and cook until starting to set around edges (1-2 minutes). Transfer to oven and bake until set (6-8 minutes).
  • Meanwhile, for tomato and white anchovy salad, toss ingredients in a bowl to combine, season to taste and set aside.
  • Preheat grill to high heat. Scatter remaining Fontina over frittata and grill until golden and bubbling (2-3 minutes). Carefully invert onto a plate, then invert onto serving plate and serve with tomato and white anchovy salad.