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pasta frittata recipe

Neapolitan Pasta Frittata Recipe (Frittata di Spaghetti)

Silvana Nava
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, pasta
Cuisine Italian
Servings 6
Calories 473 kcal

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!

Nutrition

Serving: 100gCalories: 473kcalCarbohydrates: 38gProtein: 22gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 199mgSodium: 419mgPotassium: 214mgFiber: 2gSugar: 2gVitamin A: 322IUCalcium: 273mgIron: 2mg
Keyword frittata di spaghetti, pasta frittata recipe
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