| Level: | Intermediate |
| Total: | 1 hr 8 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 18 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 8 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 18 min |
| Yield: | 6 servings |
Ingredients
- 8 ounces spaghetti
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 4 large eggs
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup grated Parmesan
- 3/4 cup grated fontina
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Instructions
- Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. 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.
- In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
- Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
- Invert the torta onto a platter. Cut into wedges and serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 382 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 161 mg |
| Sodium | 462 mg |
| Serving Size | 1 of 6 servings |
| Calories | 382 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 161 mg |
| Sodium | 462 mg |
Reviews
Whenever I make pasta now, I think “I’ll eat everything except a cup of it so I can make that Giada recipe”. It’s very adaptable to whatever you have leftover/available. Made one today that used leftover gluten free pasta in a creamy tomato sauce. Didn’t have fontina so used pepper jack instead. Used pecorino Romano instead of Parmesan. Turned out perfect (and delicious!).
I add browned ground italian sausage and diced green bell pepper !!
Made this with 12 oz capellini, mozzarella instead of fontina, and added pancetta and parsley. Very tasty and so easy!
Looking fwd!!!
I made this for my daughter’s college celebration dinner — one of several dishes to feed around twenty guests — and this dish was the most popular. Based on the previous reviews I made certain to add fresh herbs and heat (red pepper) to the mix. On other occasions, I’ve added la variety of ingredients to the basic recipe– including meats and veggies. I love the versatility– one of those recipes that allows me to clean out the ‘fridge. Don’t be afraid to experiment. Works well if you are feeding vegetarians. Everyone always likes to watch it pop out of the inverted pan. FUN!
Great recipe that can be flavored to taste to make it even better. My favorite way to fix this one is with the addition of a little fresh basil, fresh oregano and fresh flat leaf parsley along about 1/3 pound of fried pancette diced very small.
I really love this recipe….I add fresh basil and use roasted red peppers instead of the sun dried tomatoes (the hubby doesn’t like them I also throw in a few capers.
This is a great go to recipe!!!
This is a great go to recipe!!!
This is a good recipe, but very bland if you make it as written (hence the 3 star rating. Spice it up with a good dollup of basil pesto, or sundried tomato pesto, or even just a good glug of pasta sauce stirred in to the egg mixture. Top it off with some fresh cracked black pepper and some chilli flakes. Delish!
My ex-husbands old aunt made something like this with a lb of cooked pasta, a dozen eggs, about a 1/2 C of black pepper and a bunch of parmesan cheese, mix well put that into a 9 X 13 and bake it at 350 for 1/2 hr? cool and cut into cubes. It was yummy, but she would never give anyone the recipe, she passed away a few years ago. This is the closest I’ve seen to that and can’t wait to try it!
This is a good stand by recipe for me. I make it whenever I want something fast, easy and delicious. Can be cut into pieces to serve as an appetizer with a dollop of marinara. To all those who rate it bland, remember that a recipe is just a guideline and can be changed to suite personal tastes. I sometimes use Egg Beaters instead of whole eggs and use much more fontina, since I love it. Adding garlic and basil, and roasted red peppers makes it different but very good. I like the idea other reviewers had of adding Italian sausage or chicken. I might try that next time. Maybe even arugula, another favorite flavor of mine. The concept of the dish is great just change it to suit your taste!