The spaghetti omelette (or “macaroni omelette,” as our Neapolitan friends would say) is the epitome of this philosophy: an embrace of eggs and cheese that envelops the pasta, transforming it into an irresistible savory pie, with that golden crust on the surface that’s a real temptation.
The art of using leftovers teaches us to look beyond a simple leftover, to see in a bowl of pasta from the day before the promise of a new, even more delicious, and convivial dish.
I still remember when my mother used to make it for trips to the seaside: wrapped in aluminum foil, it had a taste that spoke of freedom and summer, but today I often prepare it for carnival, do you make it like this?
Below I leave you some other tasty leftover recipes and then let’s go right under the photo to discover how to make the perfect Spaghetti Omelette, golden outside and soft inside 😋
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Spaghetti Omelette
- 11 oz spaghetti
- 5 eggs
- 1/2 cup Parmigiano Reggiano DOP
- 1/2 cup scamorza (or provola)
- 1/4 cup smoked bacon
- 1/4 cup cooked ham
- to taste salt
- to taste black pepper (ground)
Preparation of Spaghetti Omelette
1. The gourmet touch: browning the bacon In a non-stick pan (about 9-10 inches), brown the smoked bacon for a few minutes until it becomes golden and releases its aroma.
A little secret: once crispy, remove the bacon but leave the cooking residues in the pan. You’ll use it to cook the omelette, giving it an unmistakable rustic flavor.
2. Preparing the omelette base In a large bowl, beat the 5 eggs with the Parmigiano Reggiano, a pinch of salt, and black pepper. Now add the cooked ham, the browned bacon, and the scamorza.
Technical note: We chose scamorza because it melts perfectly without releasing liquids, keeping the pasta crispy and not “boiled.”
3. Mixing it all together Pour the spaghetti (already cooked and well-drained) into the bowl with the eggs.
Mix thoroughly ensuring every strand of spaghetti is well coated with the mixture and the cheese and cured meat cubes are evenly distributed.
4. The perfect cooking Return the pan to the heat with the bacon residues (if necessary, add a drizzle of olive oil). When it’s hot, pour in the spaghetti mixture.
Level with a fork and cook over medium-low heat for about 8-10 minutes. Cover with a lid in the first phase: this will help the heat reach the heart of the omelette, melting the scamorza.
5. The flip and the crust When shaking the pan the omelette detaches well from the bottom, it’s time to flip it! Use a flat plate or a lid without edges, flip it with a decisive motion and slide it back into the pan.
Cook for another 5-6 minutes without a lid to achieve that golden crust that makes it irresistible.
Tips and Variations for Spaghetti Omelette
If you’re using leftover spaghetti from the day before, sauté them for a minute in the pan before adding them to the eggs: they will regain elasticity and be ready to welcome the dressing.
Serve it cut into wedges, accompanied by a simple arugula and cherry tomato salad to refresh the palate.
It’s excellent hot and gooey, but I assure you that at room temperature, brought in a picnic basket, it has a whole different charm!
If you want an even more pronounced flavor, try substituting the bacon with guanciale cut into strips: the crunchiness will be unbeatable
Other recipes
🖥If you want to see more types of recipes you can return to HOME
📲If you don’t want to miss any recipe you can follow me on my Facebook Page, just turn on notifications and you’ll see many new recipes every day.
Frequently Asked Questions for Spaghetti Omelette
Can I use freshly cooked spaghetti or do they need to be cold?
You can use them either way! If you’re cooking them specifically, drain them very al dente and rinse briefly under cold water to stop the cooking and prevent the egg from setting instantly when mixed.
How do I prevent the omelette from breaking when I flip it?
The secret is in the base cooking: don’t rush. Flip it only when the edges are well golden and the omelette “dances” in the pan when you shake it. Use a lightly greased flat plate to make it slide better.
What can I use instead of scamorza?
Provola is the best alternative. If you want to use mozzarella, make sure to cut it into cubes and let it drain in a colander for at least an hour, otherwise it will release too much water.
Can I bake it in the oven?
Absolutely! If you prefer a lighter version (without having to flip it), pour the mixture into a baking dish lined with parchment paper and bake at 350°F for about 20-25 minutes, until it’s well golden on top.
How long does the omelette keep?
It’s great fresh, but it keeps well in the fridge for 1-2 days. You can eat it cold or reheat it for a minute in the pan to restore the base’s crispiness.
