This recipe is an excellent way to use up leftover cooked pasta and makes a meal in itself. Serve with a mixed salad and lots of light red wine, such as Valpolicella.
12 lb. cooked spaghettini
15 fl. oz. fl§ cups Bolognese Sauce
6 eggs, well beaten
2 teaspoon salt
½ teaspoon black pepper
1 oz. butter
2 tablespoons chopped fresh parsley
Place the spaghettini and sauce in a large mixing bowl and, using two forks, toss the ingredients until they are well combined.
Add the eggs, salt and pepper and stir the mixture thoroughly.
In a large, heavy frying-pan or omelet pan, melt the butter over low heat. When the foam subsides, pour the spaghcttini mixture into the pan and cook for 3 minutes. Increase the heat to moderate and leave the ingredients to cook, without stirring, for 8 minutes. (Even if you do smell an aroma of burning spaghettini do continue to cook for the 8 minutes – the slightly charcoal-flavoured outside adds to the deliciousness of the dish!)
Remove the pan from the heat. Place a heated serving dish over the pan and invert the two. The omelet will slip out easily.
Using a sharp kitchen knife, cut the omelet into quarters. Sprinkle with the parsley and serve at once.