Easy holiday party recipe: Cacio e Pepe Frittata

Combine the on-trend flavors of cheese and pepper pasta with the ease and convenience of a spaghetti frittata and you have the makings of a holiday fete home run. Add some Italian Riviera Meatballs and a dish of Citrus and Fennel Olives and call it an Italian version of what celebrated spirits writer André Darlington calls the Extra-Easy Party. We like that a lot.

All three dishes, which are featured in Darlington’s new book, “BAR MENU: 100+ Drinking Food Recipes for Cocktail Hours at Home” (Running Press, $28), can be paired with a wide range of cocktails, from spritzes and Americanos to Italian aperitivo drinks. For a festive touch, Darlington suggests serving it with his Honey Ginger Daiquiri.

Cacio e Pepe Frittata

Serves 6

INGREDIENTS

12 ounces uncooked spaghetti

4 tablespoons (1⁄2 stick) unsalted butter, divided use

4 large eggs

3⁄4 cup freshly grated Parmigiano-Reggiano cheese

1⁄2 teaspoon freshly ground black pepper

DIRECTIONS

Bring a large pot of salted water to a boil; cook spaghetti according to package instructions and drain well using a colander. Add 2 tablespoons of the butter to the pasta in the colander; stir until combined and allow to cool.

In a large bowl, combine eggs, cheese and pepper. Add spaghetti and toss to coat thoroughly. Heat remaining 2 tablespoons butter in a 12-inch skillet over medium heat until melted.