Cook the pasta in plenty of salted water. Drain it al dente, place it in a bowl, add the butter and basil.
In another bowl, beat the eggs with salt, Parmesan, and pepper to taste.
Pour the egg mixture over the pasta.
Heat the oil in a pan, place a pastry ring in the pan and fill it with the pasta. Let it cook for a couple of minutes, then remove the pastry ring and continue cooking until golden. Flip the frittata and cook the other side.
You can enrich it with mozzarella and cooked ham or prepare it with leftover pasta and peas.
Italia, Campania
| Energy (kcal) | 297.78 |
| Carbohydrates (g) | 24.35 |
| of which Sugars (g) | 0.85 |
| Fat (g) | 16.66 |
| of which Saturates (g) | 8.95 |
| Protein (g) | 13.82 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.12 |
