The tagliatelle frittata with pancetta is a clever and irresistible recipe, perfect for transforming leftover pasta into a rich and tasty one-dish meal.
It’s ideal at Easter and Easter Monday, when you often have a portion of tagliatelle to use up and the urge to prepare something practical increases.
This is a tall, soft and golden frittata that you can also cook the day before and take with you comfortably on a day trip: it slices well into wedges, doesn’t make a mess and stays tasty even at room temperature.
A simple, anti-waste and always appreciated solution, perfect for picnics, quick outdoor lunches or as a last-minute dinner saver.
Will you try it?
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- Cuisine: Italian
Ingredients
- 6 eggs
- 7 oz egg tagliatelle
- 1 cup grated Parmesan
- 3.4 fl oz milk
- to taste salt
- to taste black pepper
- 3 oz diced pancetta
- 1/2 teaspoon baking powder for savory preparations
- to taste peanut oil (for frying)
Tools
- Pan
Steps
First, bring the water for the pasta to a boil. When it boils, add the tagliatelle and cook them for the time indicated on the package. Once cooked, drain them well and set aside.
In the meantime, take a bowl and beat the eggs. Add the milk, the grated Parmesan, half a teaspoon of baking powder for savory cakes, salt and pepper. Mix everything until you have a uniform mixture.
Now add the diced pancetta: you can add it as is or, if you want a more intense flavor, brown it for a minute in a pan first and then add it to the eggs.
At this point, take the now-warm tagliatelle and toss them into the egg mixture, mixing well so the pasta soaks up the mixture.
Heat a nonstick pan with a drizzle of oil. When it’s hot, pour in the entire mixture and level it with a spatula or spoon. Let it cook gently until a nice golden crust forms on the bottom.
When the edges lift and the surface has set, it’s time to flip it. You can use a plate or a double omelette pan to flip it safely, then return it gently to the heat to brown the top side as well.
Our tagliatelle frittata with pancetta is ready! Transfer it to a plate or cutting board and .. enjoy!
Storage and tips …
The tagliatelle frittata can be stored in the refrigerator for 1–2 days in an airtight container.
It can be reheated in a pan for a few minutes or in the oven at 320°F for 8–10 minutes. The microwave is not recommended, as it tends to make it soggy.
This recipe is not suitable for freezing: pasta and eggs together lose their texture after thawing.
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