Yield: 25 servings
1 lb. spaghetti
¼ cup extra virgin olive oil
2 cups diced Provolone cheese
to taste, salt and pepper
½ cup diced pancetta
¼ cup grated Romano cheese
10 organic eggs
Walnut Pesto:
12 sundried tomatoes
1 cup grated Parmesan cheese
2 cups walnuts
10 leaves fresh basil
1 cup extra virgin olive oil
Cook pasta for 1 minute less than time indicated on package. Drain pasta and drizzle with olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool pasta in a walk-in cooler. Store in zip lock bags or sealed plastic container. Refrigerate and use within several hours.
Render the pancetta; drain and set aside to cool.
Grease 2 12-cup muffin tins. Mix spaghetti with Romano and oil; fill each cup with a layer of spaghetti. Combine pancetta and provolone and distribute them among the cups. Top each up with more spaghetti. Bake frittatas at 350°F for about 10 minutes, until golden and crispy.
Whisk together the eggs and season with salt and pepper. Pour them into each cup to fill it, then return pans to the oven. Bake until eggs are firm and cooked through. Remove and cool or serve immediately with pesto.
For pesto: Combine walnuts, basil, cheese and sundried tomatoes in a food processor. Puree, pouring in the oil to combine. Season with salt and pepper.
