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Ingredients for 4 servings: 

  • 380g Di Martino Spaghetti
  • 250g cubes of ham, better without polyphosphates
  • 40g grated Parmigiano Reggiano
  • 4 tbs evoo
  • 300g peeled tomatoes from Lattari Mountains 
  • 5 eggs
  • Salt to taste 


  1. Cook Spaghetti very al dente into abundant salted water, then drain it and set aside.
  2. In a bowl whisk the eggs, add cheese and ham and mix it all together with the pasta.
  3. Grease a sheet of baking paper and put it on the bottom of a casserole.
  4. Pour the pasta inside it and bake in a pre-heated oven at 180 °C.
  5. Cook until it gets golden. Meanwhile, in a pan slightly brown the garlic into the oil, then remove it.
  6. Pour the tomato, add some salt and cook over high heat for 15 minutes. Take your Spaghetti omelette out of the oven and cut it with a coppapasta, then garnish with a spoon of tomato sauce and serve.


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