Frittata di spaghetti — golden Neapolitan pasta and cheese omelet

Bring all the water to a boil in a pot with 18 g salt. Add the spaghetti and cook al dente according to the package instructions, usually about 8–10 minutes after the water returns to a boil. The pasta should remain slightly springy because it will also cook in the skillet. Drain thoroughly and discard the cooking water.

Toss the drained spaghetti with 5 g olive oil and spread it in a fairly thin layer on a wide platter. Let it cool to room temperature, usually about 20–25 minutes, separating the strands occasionally. Meanwhile, finely grate the cheese and beat the eggs with the remaining 2 g salt and the pepper. Combine only the cooled pasta with the eggs and all the cheese, stirring until the mixture evenly coats the strands; hot pasta would start setting the eggs in the bowl.

Heat 15 g olive oil over medium heat in a nonstick skillet about 26 cm across with a base about 22–24 cm across, without letting it smoke. Add all the pasta and egg mixture, including the cheese and eggs left at the bottom of the bowl. Spread evenly to a thickness of about 2.5–3 cm, gently leveling the top without pressing firmly.

Reduce the heat to medium-low, cover the skillet, and cook for about 12–15 minutes. The underside should form a golden, stable crust and the edges should release from the skillet; check them by carefully sliding a spatula underneath. Before turning, the top should be mostly set and the omelet should hold together when you gently move the skillet. If the mixture still ripples noticeably or is liquid, leave it covered over low heat for longer, keeping the underside from burning.

Take the skillet off the heat and gently loosen the entire edge with a spatula. If a pool of free oil remains, carefully pour it into a heatproof container and do not serve it. Place a flat, heat-resistant plate at least 30 cm across over the skillet, hold it firmly through a kitchen towel, and carefully turn the skillet and plate over together. The browned side of the omelet will now face up. Return the skillet to low heat, spread in the remaining 10 g olive oil, and slide the omelet off the plate with the still-uncooked side facing down.

Cook without a lid over low heat for about 8–10 minutes, until the second side is golden and the eggs are fully set throughout the center. Extend the gentle cooking if needed; the center should remain tender but without liquid egg mixture. Slide the frittata onto a platter and wait about 5 minutes before slicing. Divide the whole omelet into four servings and serve warm; do not serve the oil left in the skillet.