Spaghetti omelette made with onions, salami, cream, parsley and Pecorino cheese
1tbsp Italian olive oil
40g salted butter
1 red onion (finely chopped)
100g salame (Napoli) (finely chopped)
100g pecorino cheese (grated)
4tbsp flat leaf parsley (finely chopped)
4tbsp double cream
Salt & pepper to taste
Bring a large saucepan of salted water to the boil. Add in the spaghetti and cook until al dente; drain, toss the spaghetti with the olive oil and set aside to cool.
Heat a knob of butter in a frying pan of 30cm diameter. Add in the onion and fry for 5 minutes until golden brown. Add in the salame, cook for a further minute and set aside to cool.
In a large bowl beat the eggs and season with salt and pepper. Mix in the pecorino, parsley and cream and then finally add in the fried onion mixture.
Add the spaghetti to the egg mixture, mixing well.
Heat the remaining butter in a large pan (as above). Add the spaghetti mixture to the pan, using your fingers to push down the edges and fry until golden-brown on both sides. Serve immediately.