Torta di Pasta

Food Network, Giada de Laurentiis

Makes 6 servings
    8 ounces cooked spaghetti                                      
    1/2 cup sun dried tomato packed in oil, drain, chop            
    4 eggs                                                         
    1 1/2 teaspoons salt                                           
    1/2 teaspoon pepper                                            
    3/4 cup grated parmesan cheese                                 
    3/4 cup grated fontina cheese                                  
    1 tablespoon unsalted butter                                   
    1 tablespoon olive oil   
                                     
Prep Time: 20 minutes/Inactive Prep Time: 30 minutes/Cook Time: 18 minutes

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.