EMPTY-FRIDGE Recipe: Pasta Frittata
Who can resist the spaghetti frittata (pasta frittata) with its golden, crunchy surface and rich, flavorful interior!
Not only a recycling EMPTY-FRIDGE recipe, because it is usually made with leftover pasta from the night before, some cheese you find in the fridge and cured meats, but a true delicacy of Neapolitan cuisine.
An easy and irresistible recipe that, like all traditional dishes, exists in several variations: the red one, i.e. with tomato sauce, the white one; some use short pasta, others prefer spaghetti.
What we will prepare today is the EMPTY-FRIDGE Pasta Frittata that my family has always made. You can then choose the pasta you prefer, although tradition would have it be spaghetti, use leftover pasta or cook it specifically for the dish.
A one-dish meal in which all the ingredients will bind perfectly and form the typical golden, crunchy surface for a spaghetti frittata worthy of a standing ovation!
The secret for a perfect result is to drain the pasta al dente, so remember that even when this is a recycling recipe; this way, during the second pan-cooking the pasta will remain pleasantly firm.
You will only need to combine eggs and cheese, add a few cured meats if you like, then cook it in the pan: a unique deliciousness with ancient origins born out of necessity – to recycle leftovers – that over time has become a true classic of Neapolitan cuisine and beyond.
The pasta frittata, excellent hot or cold, is perfect as a dinner-saver to serve as a single dish or to bring to the office, the beach or a picnic, and cut into pieces as finger food at an aperitif.
Try it: it will take you just a few minutes whether you are recycling leftover pasta or cooking it from scratch, and with a few simple tricks you will make a spaghetti frittata done to perfection, crispy outside and soft inside just like grandma used to make.
Here are some other recipes to recycle leftovers with taste!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cuisine: Italian
- Energy 690.05 (Kcal)
- Carbohydrates 31.43 (g) of which sugars 1.67 (g)
- Proteins 39.89 (g)
- Fat 45.41 (g) of which saturated 14.45 (g)of which unsaturated 10.90 (g)
- Fibers 2.08 (g)
- Sodium 1,650.35 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- spaghetti (about 1 serving (approx. 1 cup cooked — about 4.2 oz))
- 3.5 oz mozzarella
- 2 eggs
- 3 tbsp grated Parmesan
- 3.5 oz prosciutto (or mixed cold cuts)
- 2 tbsp extra virgin olive oil
- 1 pinch black pepper
- to taste salt
- 12 oz pasta (spaghetti)
- 5 eggs
- 3.4 fl oz milk
- 1.8 oz grated Parmesan
- 3.5 oz scamorza (or other semi-hard cheese)
- 2 oz pancetta
- 1 sprig thyme
- to taste salt
- 1 pinch black pepper
- 2 tbsp extra virgin olive oil
Tools
- Bowl
- Pan
- Pot
Steps
PASTA FRITTATA WITHOUT LEFTOVERS
First of all, if you don’t have pre-cooked leftover pasta you will need to cook the spaghetti (or another pasta shape). Put a pot with plenty of salted water on the stove and bring it to a boil. Add the pasta and cook it al dente; drain it while still very al dente, run it briefly under cold water to stop the cooking, then place it in a bowl and dress it with a drizzle of oil so it doesn’t stick together.
Prepare the ingredients you want to add to the frittata. In my case I used scamorza and pancetta and cut both into small cubes. I recommend cutting any cured meat and/or cheese you add into small pieces to ensure even cooking.
In a separate bowl, beat the eggs together with the milk, season with salt and pepper and add an herb (I used thyme; chopped parsley or oregano also work well). Add the grated cheese and mix. Fold in the filling (scamorza and pancetta) and mix again.
Pour the previously cooked spaghetti into the bowl with the beaten eggs and mix well.
In a pan about 12 inches in diameter (preferably with high sides), heat 2 tablespoons of oil, then pour in the egg-and-spaghetti mixture and spread it evenly with a spatula. Cook over high heat for 1 minute to set the base, then lower the heat and continue cooking covered for another 15 minutes.
Using a plate to help, flip the frittata and return it to the pan to cook the uncooked side. Finish cooking for about 5 minutes uncovered. The pasta frittata is ready to be enjoyed, either hot or at room temperature, accompanied by a fresh salad.
If you are using this Pasta Frittata recipe as a recycling dish you will certainly have cooked leftover pasta. In that case you can comfortably start from the directions above beginning at STEP 2.
The quantities shown, when starting from already-cooked spaghetti, are intentionally calibrated for one leftover portion so you can scale up depending on how much pasta you have left. Simply multiply all ingredients by the number of leftover portions.
In this example I changed the “filling” simply to give you an alternative by adding mozzarella and mixed cured meats to the pasta-and-egg mixture.
After combining all the ingredients well, all that’s left is to cook everything (STEP 3 above) and enjoy this rich and delicious pasta frittata.
follow my page INSTAGRAM
NOTES
When it comes to the pasta frittata, feel free to get creative: any ingredients that enrich it can be substituted according to your tastes.
Some suggestions: cooked or raw ham instead of pancetta, smoked provola, Emmental or Gruyère as cheeses, or enrich it with vegetables like zucchini, carrots or button mushrooms.
Today’s version of the spaghetti frittata is white, but if you happen to have pasta dressed with a tomato-based sauce, even better—it will be more flavorful.
STORAGE
Store the spaghetti frittata, sealed in an airtight container, in the refrigerator for up to 2 days. It is not suitable for freezing.
