Combine the on-trend flavors of cheese and pepper pasta with the ease and convenience of a spaghetti frittata and you have the makings of a holiday fete home run. Add some Italian Riviera Meatballs and a dish of Citrus and Fennel Olives and call it an Italian version of what celebrated spirits writer André Darlington calls the Extra-Easy Party. We like that a lot.
All three dishes, which are featured in Darlington’s new book, “BAR MENU: 100+ Drinking Food Recipes for Cocktail Hours at Home” (Running Press, $28), can be paired with a wide range of cocktails, from spritzes and Americanos to Italian aperitivo drinks. For a festive touch, Darlington suggests serving it with his Honey Ginger Daiquiri.
Cacio e Pepe Frittata
Serves 6
INGREDIENTS
12 ounces uncooked spaghetti
4 tablespoons (1⁄2 stick) unsalted butter, divided use
4 large eggs
3⁄4 cup freshly grated Parmigiano-Reggiano cheese
1⁄2 teaspoon freshly ground black pepper
DIRECTIONS
Bring a large pot of salted water to a boil; cook spaghetti according to package instructions and drain well using a colander. Add 2 tablespoons of the butter to the pasta in the colander; stir until combined and allow to cool.
In a large bowl, combine eggs, cheese and pepper. Add spaghetti and toss to coat thoroughly. Heat remaining 2 tablespoons butter in a 12-inch skillet over medium heat until melted.
Pour spaghetti mixture into skillet and cook, covered, for 10 minutes. Remove cover; place a plate over the top of the pan large enough to cover it. Flip pan and frittata onto the plate, then slide the frittata back into the pan on the uncooked side. Cook, uncovered, for another 4 to 5 minutes. Serve sliced into wedges.
— From André Darlington’s “BAR MENU: 100+ Drinking Food Recipes for Cocktail Hours at Home” (Running Press, $28)
