Frittata di maccheroni

Step 1: Beat 5 eggs in a large bowl with 2 ⅛ oz Parmigiano Reggiano, 1 oz Pecorino, 2 tbsp flat-leaf parsley, ½ tsp black pepper and ¼ tsp salt.

Step 2: Add 14 oz cooked spaghetti and 4 oz smoked provola or smoked mozzarella and mix with your hands or tongs until every strand is coated.

Step 3: Heat 3 tbsp olive oil in a 24 cm non-stick frying pan over a medium heat. Tip in the pasta and press it into an even layer.

Step 4: Turn the heat to medium-low and cook until the base is deep golden and the edges look set when you lift them with a spatula. Shake the pan now and then so it does not stick. Common mistake: cooking it too hot; the outside burns while the middle is still runny.

Step 5: Put a flat plate over the pan, flip the frittata onto it, then slide it back in, cooked side up.

Step 6: Cook the second side until golden and the frittata feels firm when pressed in the centre.

Step 7: Slide onto a board and rest for 5 minutes before cutting into wedges. Serve warm or at room temperature.