Go Back
–+ servings
Spaghetti frittata.
Print Recipe
5 from 4 votes

Spaghetti frittata from Naples.

This traditional Neapolitan spaghetti frittata recipe is a fabulous was to use up leftover spaghetti. You can eat this frittata hot or cold and serve it as part of a buffet, potluck or picnic. Enjoy it with an aperitif or with a salad for an easy lunch or dinner.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: antipasto, Dinner, lunch
Cuisine: Campania, Italian, Mediterranean, Southern Italian
Keyword: frittata, Pasta Frittata, spaghetti frittata
Servings: 4
Calories: 623kcal
Author: Jacqui

Equipment

  • 1 deep skillet
  • 1 pot to cook spaghetti if needed
  • 1 large bowl

Ingredients

  • 12 ounces spaghetti (7ozs per person of cooked spaghetti)
  • 5 eggs
  • 4 tablespoons Parmigiano or Grana cheese grated
  • 3.5 ounces pancetta cubed or salami
  • 3.5 ounces scamorza cheese cut into pieces or provolone or mozzarella.
  • salt for pasta and to taste
  • freshly ground black pepper. to taste
  • 1 ounce butter (unsalted)
  • 1 tablespoon extra virgin olive oil.
US Customary - Metric

Instructions

  • If using uncooked spaghetti, cook the pasta al dente in plenty of water and salt. Then drain it well and let it cool. If using leftover spaghetti that’s been kept in the fridge, bring it to room temp first.
  • Fry the pancetta in a little olive oil until it starts to brown, break the eggs into a large bowl and beat them and cut the scamorza cheese into small pieces.
  • Add both types of cheese to the eggs and mix together. Then, add the pancetta, salt and pepper and the butter cut into small piece as well and mix again.
  • Finally, put the cooked spaghetti into the bowl with the other ingredients and mix and toss until the spaghetti is well incorporated with the eggs, cheese and pancetta.
  • Heat a little olive oil in a non-stick deep skillet or frying pan and then pour the frittata ingredients into the pan.
  • When a fairly compact crust has formed on the bottom (you can see from the edges and by shaking the pan), turn your spaghetti frittata upside down onto a serving plate.
  • Finally, add al ittle 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.
  • Allow your spaghetti frittata to cool slightly before cutting it into serving slices. It’s delicious warm or once cooled.

Notes

To make this frittata vegetarian, leave out the meat and use vegetarian cheese.
You can make this frittata with different types of long or short pasta.

Nutrition

Calories: 623kcal | Carbohydrates: 65g | Protein: 28g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 244mg | Sodium: 483mg | Potassium: 338mg | Fiber: 3g | Sugar: 3g | Vitamin A: 513IU | Calcium: 235mg | Iron: 2mg