I think I may have I've found my favorite frittata. I'm a little surprised by this discovery. The idea of combining eggs and pasta has never occured to me. It just isn't anywhere in my food experiences. And in all my years of visiting Italy, I've never seen the dish on a menu, never had it served to me at a friend's table. I don't understand how I missed out all these years.
But, guess what -- I love the combination. I love the body the pasta gives to the dish. I love the texture and I love the flavor. It's like one of your favorite starchy comfort foods partnered with some nice healthy protein.
Following Marcella's suggestion, I made the simple butter, cheese, and parsley sauce for the pasta. I'm glad I did, because it gave me the chance to experience the combination of pasta and egg without other flavors to distract.
I loved the way the spaghetti developed a nice golden crust under the broiler.
The ten inch frittata made four very generous servings. Add a little salad and some wine and you've got an easy, delicious, and filling meal.