Pasta Frittata is a beloved dish in Neapolitan cuisine, known for its simplicity and deliciousness. It stands out because it’s neither a typical pasta dish nor a traditional frittata.
In Naples, it's also called Frittata di Maccheroni, referring to pasta in general. Although "maccarune" can mean any kind of pasta in Neapolitan, spaghetti is most commonly used for this recipe.
This dish has humble origins, coming from the poor neighborhoods of Naples. It's a clever way to use up leftover pasta, ensuring nothing goes to waste. Today, it’s popular for picnics and packed lunches because it can be enjoyed warm or cold.
You can find various ingredients in a Pasta Frittata, such as tomato, pancetta, peas, or meat sauce, reflecting its nature as a dish for using leftovers. Even when made from scratch, you can add your favorite ingredients.
There's no single way to make Pasta Frittata. Traditionally, it’s a simple white pasta dish with eggs, cheese, and a few pieces of pancetta or Neapolitan salami.
In Naples, Pasta Frittata is often sold in single portions as a street food. The ideal texture is crispy and almost burnt on the outside, while soft and stringy inside.
To make this dish, cook the spaghetti al dente first. This is important because the pasta will cook further in the pan.
Now, let's learn how to make an authentic Neapolitan Pasta Frittata!
Ingredients
Prep Time: 15 min | Cook Time: 15 min | Serving: 6
- 6 whole eggs
- 300 g (⅔ pound) of spaghetti
- 60 g (~½ cup) grated Parmigiano Reggiano
- 100 g (4 oz) of Scamorza or Provola cheese
- 100 g (4 oz) of diced Pancetta
- 3 tablespoons of extra virgin olive oil
- salt, to taste
- freshly ground black pepper, to taste
Kitchen Tools and Equipment
- BOWL & WHISK: To make the frittata di Spaghetti you will definitely need a large bowl for beating eggs with a whisk.
- FRYING PAN: Also very important is a suitable frying pan. To use little oil and have a great result, you need a good 26 cm (10 inch) nonstick frying pan.
- SPATULA: It's very helpful to use a spatula to pull the frittata away from the edges and check that it does not stick to the bottom during the first 10 minutes of cooking.
- CUTTING BOARD: A cutting board on which to chop up the pancetta and scamorza cheese
Instructions
Step 1) - First, bring a large pot of salted water to a boil and cook the spaghetti. Be sure to use plenty of water so the pasta cooks evenly.
Once the spaghetti are done, drain them about 2-3 minutes before the time indicated on the package. This is because the spaghetti will finish cooking in the pan later. Place the drained spaghetti in a bowl, add a tablespoon of EVO oil, and let them cool until they are lukewarm.
Step 2) - While the spaghetti are cooling, take a cutting board and cut the pancetta and scamorza cheese into small pieces. In a bowl, use a whisk to beat the eggs until they become slightly foamy. Then, add salt and black pepper to your taste.
Step 3) - Add the grated Parmigiano cheese, diced provolone cheese, and the pancetta pieces to the beaten eggs. Stir everything together very well.
Step 4) - Once the spaghetti have cooled down to lukewarm, add them to the egg mixture. Mix everything thoroughly so the spaghetti are well coated with the eggs and cheese.
Step 5) - Heat 2 tablespoons of oil in a nonstick pan over medium-high heat. Pour in the spaghetti and egg mixture, making sure to spread it evenly in the pan. Cook on high heat for 1 minute to firm up the base.
After the base has set, lower the heat, cover the pan with a lid, and cook for about 10 minutes. This allows the frittata to cook through without burning the bottom.
Flip the Pasta Frittata
Step 6) - To flip the pasta frittata, shake the pan gently and use a spatula to lift the edges, ensuring it isn't sticking to the pan. Place a large plate or flat lid over the frittata, then carefully invert the pan so the frittata transfers to the plate. Slide the frittata back into the pan to cook the other side.
Cook the other side of the frittata for about 5 more minutes over medium heat without a lid. This will ensure both sides are cooked evenly.
Once done, let the spaghetti frittata cool until it's lukewarm. Slice it into portions and serve. Enjoy your delicious authentic Neapolitan Pasta frittata!
YOU MUST ALSO TRY:
- Baked Frittata with Asparagus and Parmigiano
- Lemon Spaghetti | Easy Pasta al Limone Recipe
Storage
You can keep Frittata di Spaghetti in the refrigerator for up to 2 days. Just make sure to cover it with plastic wrap.
When you are ready to eat it again, reheat it in the oven to bring back its crispiness. Set the oven to 160°C (320°F) and warm it up for about 10 minutes. If you prefer, you can also enjoy it at room temperature; it tastes great that way too.
However, I wouldn't suggest freezing the pasta frittata.
Tips for a Perfect Spaghetti Frittata
The Perfect Texture: To get the best texture for your pasta frittata, aim for a crispy exterior and a soft, stringy interior. This delightful combination can be achieved by adding provolone or any other stringy cheese, which melts perfectly during cooking.
Al Dente Pasta: Make sure to cook your pasta al dente, meaning it should be firm to the bite. Since the pasta will cook further in the pan, starting with al dente pasta ensures it doesn’t become too soft. This way, you can enjoy the texture of the spaghetti in every bite.
Add Cold Pasta: It's crucial to add the pasta when it's cold. Some experts suggest letting the pasta rest overnight. This allows the starches to compact again, making it perfect for the frittata. Remember, this recipe originally used leftover pasta cooked the day before!
Adjust the Frittata Height: The height of your pasta frittata affects its texture. Some prefer it thin for a crispier result, while others like it thicker, around 4 cm (1 ½ inch), for a softer interior. There are no strict rules, so you can adjust it according to your taste. A thicker frittata can be as delicious and visually appealing as a pie, as long as it’s crispy on the outside.
Variations
Classic Neapolitan Pasta Frittata
As I mentioned in the introduction, there is no single, precise recipe for Neapolitan pasta frittata.
Like all recipes that arise from the necessities of daily life, it lends itself to many variations depending on taste and also on the ingredients we have available.
Eggs: Obviously eggs are the ingredient that cannot be missing: calculate about one egg for each person.
Pasta: The size of the pasta is up to you, but the most commonly used are spaghetti or bucatini, about 50 g (1.7 oz) per person.
Filling:
- Cheese: Use two types. One should be a grated cheese like Parmigiano or Pecorino. The other should be a melting cheese, cut into cubes, such as scamorza, provola (sweet or smoked), or caciocavallo. Mozzarella, well-drained and dried, can be used for a milder flavor.
- Meat: Often includes pancetta (sweet or smoked), Neapolitan salami, or chopped soppressata. For a milder option, use cooked ham cubes. You can skip the meat if you prefer a vegetarian version.
Tomato Variation
The most common pasta frittata is plain without tomato, but in Naples, it's also made with leftover sauce pasta. For a richer taste, add two or three tablespoons of tomato sauce or meat sauce to your frittata.
Sweet Pasta Frittata
Neapolitan pasta frittata also has a sweet version. Here’s a simple and delicious recipe:
- Beat eggs with 150 g (1 cup) of granulated sugar.
- Add grated lemon zest and a pinch of cinnamon.
- Cook the pasta until al dente, let it cool, and mix it with the egg mixture.
- Cook the frittata in a pan with butter instead of oil, following the same steps as the classic version.
- Once the frittata is cold, sprinkle it with some caster sugar.
Recipe Card
Neapolitan Pasta Frittata Recipe (Frittata di Spaghetti)
Ingredients
- 6 eggs
- 300 g spaghetti - ⅔ pound
- 60 g Parmigiano Reggiano - ~½ cup, grated
- 100 g cheese - 4 oz of Scamorza or Provola cheese
- 100 g Pancetta - 4 oz, diced
- 3 tablespoons olive oil - extra virgin
- salt - to taste
- black pepper - to taste
Instructions
- bring a large pot of salted water to a boil and cook the spaghetti. Be sure to use plenty of water so the pasta cooks evenly.
- Once the spaghetti are done, drain them about 2-3 minutes before the time indicated on the package. This is because the spaghetti will finish cooking in the pan later.
- Place the drained spaghetti in a bowl, add a tablespoon of EVO oil, and let them cool until they are lukewarm.
- While the spaghetti are cooling, take a cutting board and cut the pancetta and scamorza cheese into small pieces. In a bowl, use a whisk to beat the eggs until they become slightly foamy. Then, add salt and black pepper to your taste.
- Add the grated Parmigiano cheese, diced provolone cheese, and the pancetta pieces to the beaten eggs. Stir everything together very well.
- Once the spaghetti have cooled down to lukewarm, add them to the egg mixture. Mix everything thoroughly so the spaghetti are well coated with the eggs and cheese.
- Heat 2 tablespoons of oil in a nonstick pan over medium-high heat. Pour in the spaghetti and egg mixture, making sure to spread it evenly in the pan. Cook on high heat for 1 minute to firm up the base.
- After the base has set, lower the heat, cover the pan with a lid, and cook for about 10 minutes. This allows the frittata to cook through without burning the bottom.
- Step 6) - To flip the pasta frittata, shake the pan gently and use a spatula to lift the edges, ensuring it isn't sticking to the pan. Place a large plate or flat lid over the frittata, then carefully invert the pan so the frittata transfers to the plate. Slide the frittata back into the pan to cook the other side.
- Cook the other side of the frittata for about 5 more minutes over medium heat without a lid. This will ensure both sides are cooked evenly.
- Once done, let the spaghetti frittata cool until it's lukewarm. Slice it into portions and serve. Enjoy your delicious authentic Neapolitan Pasta frittata!
Tammy says
Hi this sounds delish, can you bake in the oven instead?
Silvana Nava says
Hi Tammy,
Of course yes, you can also bake the pasta frittata in the oven.
Pour the egg and pasta mixture into a high-sided, 23-cm-diameter baking pan previously greased with Olive Oil on the sides and with the bottom covered with baking paper.
Bake at 200°, in a preheated oven, for about 20 minutes. Then fit the grill function and bake for another 5 minutes until a golden crust has formed on the surface of the baked pasta frittata.