Torta Di Pasta

• 8 ounces spaghetti
• 1/2 cup sun-dried tomato packed in oil, drained and chopped
• 4 large eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 cup grated parmesan cheese
• 3/4 cup grated fontina
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil

1. Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
2. In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
3. Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. 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 broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
4. Invert the torta onto a platter. Cut into wedges and serve at room temperature.

spaghetti, tomato, eggs, salt, fresh ground black pepper, parmesan cheese, grated fontina, unsalted butter, olive oil

Taken from www.food.com/recipe/torta-di-pasta-228719 (may not work)