Pasta Frittata

Name: Pasta Frittata
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 350 g of Spaghetti; 4 Eggs; 5 tablespoons of Parmesan Cheese; 80 g of Smoked Pancetta; 30 g of Butter; Extra Virgin Olive Oil; Salt; Black Pepper

Pasta frittata, Neapolitan spaghetti frittata, pizza di spaghetti: call this recipe whatever you like, but know that it is hard to resist.

Difficulty Easy
Preparation 10 minutes
Cooking 5 minutes
Servings for 4 people

Pasta frittata is a tasty dish that lets us turn the previous day’s leftover pasta into something really good. Pasta frittata, often also called spaghetti frittata, leftover pasta frittata or pizza di spaghetti (spaghetti pizza), is a recipe from Naples that is so loved it is often made with freshly cooked pasta rather than leftovers.

To make this pasta frittata you can use plain pasta or any pasta with sauce that you like or have on hand, such as Pasta alla Norma, Spaghetti all’Amatriciana or Spaghetti Cacio e Pepe. And to make it even tastier, you can top the pasta frittata with other ingredients such as tomatoes, cheese and cold cuts. As you can see, spaghetti frittata can be made in many different ways, but today I will show you how to make the real Neapolitan recipe for pasta frittata.

Ingredients for 4 people

350 g of Spaghetti or other pasta of your choice
4 Eggs
5 tablespoons of Parmesan Cheese grated
80 g of Smoked Pancetta or salami or cooked ham
30 g of Butter
Extra Virgin Olive Oil to taste
Salt to taste
Black Pepper to taste

Copy Ingredients List

Open in App

Method

To make pasta frittata, first cook the pasta and drain it slightly al dente. You can leave the pasta plain or dress it. In that case, put the pasta in a bowl, toss it with a couple of ladles of the sauce of your choice and mix well. Let it cool for about 30 minutes so the sauce binds perfectly with the pasta.
Put the pasta in a large bowl, add the eggs and mix well using spaghetti tongs or a spaghetti server. Now add the grated grana, the diced pancetta, the salt, the pepper and the butter, cut into cubes. Mix very well, making sure that all the ingredients are perfectly combined and, above all, that the butter has completely melted.
Heat a drizzle of oil in a nonstick frittata pan and, when it is hot, add the spaghetti. Cook for a few minutes over medium heat and, when you see a crust forming on the bottom, pour a splash of oil on the other side of the pan, flip your frittata and cook the other side for a few minutes too. As soon as a crust has formed on the second side, turn out the pasta frittata and serve. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Pasta frittata was born as a way to use up leftover pasta, so for this dish you can use plain pasta or pasta with any sauce.

If you like, you can also add cubes of scamorza, provolone or mozzarella to the pasta frittata.

Tips

If the pasta you want to use for the frittata is from the day before and has stuck together too much, just add a couple of tablespoons of milk to loosen it.

If you want your pasta frittata to look even prettier and more like a savory pie, after flipping it the first time (so while the second side is cooking) you can decorate it with tomatoes, slices of cheese or slices of cold cuts.

Storage

You can keep pasta frittata in the fridge for one day if you cooked the pasta especially for this recipe. If you used leftover pasta, I recommend eating it right away.