In a medium bowl, whisk the eggs, Parmesan and fontina cheeses, salt and pepper to blend. Add the egg mixture to the cooked spaghetti and toss to coat.
Preheat the broiler. In a medium ovenproof skillet over medium heat, heat the butter and olive oil. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the oven and broil until the top is golden brown, about 5 minutes. Let the torta cool in the skillet to room temperature, then invert onto a platter. Cut the torta into wedges or small squares and serve at room temperature.
Recipe tested by Candy Sagon; e-mail questions to firstname.lastname@example.org.
Per serving: 553 calories, 28 gm protein, 47 gm carbohydrates, 26 gm fat, 264 mg cholesterol, 13 gm saturated fat, 721 mg sodium, 2 gm dietary fiber
Orecchiette With Spicy Sausage and Broccoli Rabe
A favorite with viewers of De Laurentiis' show on the Food Network, this pasta recipe doesn't use a tomato sauce to give it flavor.
Broccoli rabe is a leafy variety of broccoli with a slightly bitter flavor, like arugula. It has slim stalks and small florets and is sold in bunches in many supermarket produce sections. In this dish, it tastes best with an assertively flavored sausage.
2 small bunches or 1 large bunch (about 12 ounces) broccoli rabe, stalks trimmed and quartered crosswise
12 ounces dried orecchiette or other small pasta shapes, such as farfalle or penne
3 tablespoons olive oil
1 pound spicy pork sausage, casings removed
3 garlic cloves, finely chopped
Pinch of dried red pepper flakes