How to Make Italian Spaghetti Carbonara Frittata.

This spaghetti carbonara frittata recipe is a delicious way to use up leftover spaghetti or linguine. Full of the flavors of a traditional spaghetti carbonara, you can eat this frittata hot or cold as part of a picnic, buffet, potluck or even for breakfast or brunch. Like carbonara, this frittata includes eggs, grated cheese (parmigiano and/or pecorino) and guanciale or pancetta. 

History of pasta frittata.

Spaghetti frittata, also known as frittata di maccheroni in Naples, is an easy to make family favorite in many parts of Italy. Pasta frittata was invented as to make use of leftover pasta and prevent waste.

In fact, there are many Italian recipes that make use of stale foods or leftovers for example canederli (stale bread dumplings), frico (mashed potato, cheese and onion patties) and all kinds of meatballs. A lot of these recipes are part of what Italians call ‘la cucina povera’ meaning the poor or peasant kitchen.

Other versions of pasta frittata.

This spaghetti carbonara frittata is quite a modern version of pasta frittata. Probably the most well-known traditional one is Neapolitan spaghetti frittata. Neapolitan frittata is made with grated Parmigiano or Pecorino and scamorza, plus pancetta or salami, soppressata or mortadella. You can find other versions of pasta frittata throughout Italy. But it’s most popular in the Southern regions. 

I have also published a vermicelli frittata recipe from Basilicata which has anchovies, garlic and peperoncino (red chilli pepper) but no meat or cheese. It’s similar in flavor to spaghetti aglio e olio and really very good.

Most Italian pasta frittata recipes are made with long pasta such as spaghetti, linguine, vermicelli, bucatini etc. I usually use spaghetti but this time, I used linguine left over from the previous day’s linguine alle vongole!

However, you can make this recipe with short pasta tubes such as penne, rigatoni, ziti etc. It’s also popular to include tomato sauce in a spaghetti frittata. However, that would alter the flavor of this carbonara based recipe.

What’s the difference between an Italian frittata and a French omelet?

The main differences between a frittata and an omelet are that for a frittata, Italians mix the ingredients into the beaten eggs before cooking. The French, on the other hand, place the omelet filling onto the eggs after they have already started cooking in the pan. Of course, French omelets don’t ever include pasta! Frittatas do. 

Also, a frittata is traditionally circular in shape and thicker than an omelet. It generally takes longer to cook as well. In the past, frittatas were mostly cooked in a frying pan, hence the name ‘frittata’ which comes from the Italian ‘fritto’, meaning fried.

Nowadays many people bake their frittata. In fact, for this recipe, I started on the stove top and finished in the oven. This way I avoided having to ‘flip’ my carbonara frittata.

Ingredients, substitutions and tips for this carbonara frittata.

The pasta: Many types of long and short pasta work well in a frittata. I used leftover linguine, but you can use the pasta of your choice. Of course, you don’t need to wait to have leftover pasta to make this recipe. Many Italians cook pasta specifically to make a frittata, especially during summer for picnics on the beach! 

Cooks tip: Next time you make linguine or spaghetti, cook extra so you can make frittata the next day! 

The eggs: Apart from the pasta, eggs are the main ingredient in this carbonara frittata. I prefer to use large free-range eggs for their taste and quality. Calculate one egg per person plus two extra! I used 6 eggs.

The cheese: A carbonara frittata contains grated Parmigiano and/or Pecorino. You can also use Grana Padano. The latter is less salty and sweeter than Parmigiano and Pecorino. 

The meat: Traditional carbonara is made with guanciale (pork cheek) and this is what I used. Guanciale has a stronger flavor than pancetta and renders more fat. However, it’s not always easy to find and is more expensive. Pancetta makes an excellent substitution.

Milk: The Italian recipe I followed calls for some fresh milk. It’s better to use whole milk for the flavor although skimmed milk will probably work too.

Other ingredients

Apart from the 5 main ingredients above, all you need is salt and black pepper to taste and some fresh parsley when serving. The parsley is optional.

Step by step instructions.

1) First of all, if using uncooked linguine or spaghetti, cook the pasta al dente in plenty of water and salt. Then drain it well and let it cool. If using leftover pasta that’s been kept in the fridge, bring it to room temp first. 

2) Cut the guanciale or pancetta into small cubes. Then fry over a medium heat until it starts to brown, and remove from the pan to a paper towel-lined plate to absorb some of the fat. Guanciale won’t need the addition of olive oil as it renders a lot of fat. Pancetta may need a little. Save some of the rendered fat from the guanciale.

3) Break the eggs into a large bowl and beat them. Add the grated cheese and milk to the eggs and mix together.

4) Next, put the cooked spaghetti into the bowl with the egg mixture. Then mix and toss until the pasta is well incorporated with the eggs and cheese.

5) Then, add the cooked guanciale and mix into the pasta and eggs.

6) Heat the saved guanciale fat or a little olive oil in a large nonstick skillet or frying pan and then pour the spaghetti mixture into the pan. Use an ovenproof skillet if finishing in the oven. Cook over a medium heat until a fairly compact crust has formed on the bottom (you can see from the edges and by shaking the pan).

7) Sprinkle some more grated cheese on the top of the carbonara frittata and finish it in a preheated oven at 180°c (356°F) until the eggs are set and the top has browned.

Alternatively, turn your spaghetti carbonara frittata upside down onto a serving plate, add a little more olive oil to the pan and once it’s hot, slide the frittata back into the pan with the uncooked side underneath. Cook for a few more minutes, until you have a nice golden crust on the other side too.

How to serve your carbonara frittata.

Allow your pasta carbonara frittata to cool slightly before cutting it into serving slices. It’s delicious warm or at room temperature. Serve it with a side of salad and sprinkled with chopped fresh parsley. This frittata is also great to take on picnics, to potlucks and even for brunch or breakfast! Pasta for breakfast, yum!

What to do with leftovers.

Leftover frittata can be kept in an airtight container in the fridge for 1-2 days. It’s delicious reheated in the microwave for 1-2 minutes, cold or at room temperature.

Let me know what you think.

If you do try this carbonara frittata recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon appetito!

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