The spaghetti frittata is one of the most beloved dishes of the Neapolitan tradition, a symbol of frugal cooking that transforms leftovers into something irresistible. Born to recycle the previous day’s pasta, today it has become a classic recipe, appreciated for its simplicity and bold flavor.
Prepared with spaghetti, eggs, pancetta and provola, it is cooked in a pan until golden and firm on the outside, but soft and stringy inside. It’s a rustic and economical dish, perfect to enjoy hot or cold, ideal for a quick lunch, a picnic or to take away.
Make the spaghetti frittata and you’ll serve a simple, flavorful dish: I’m sure it will become one of your favorite recipes!
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (large)
- 10 oz spaghetti
- 5 oz smoked pancetta
- 3.5 oz provola cheese
- 2 tbsp grated Grana Padano (or pecorino)
- 2 tbsp milk
- extra virgin olive oil
- salt
- pepper
- thyme (or other herbs to taste)
Tools
- Pan 10 1/4 in
- Pot
- Colander
- Bowl
Preparation
Cook the spaghetti in boiling salted water and drain them slightly al dente (about 2 minutes before the indicated cooking time).
Let them cool to room temperature.
Sauté the pancetta in a pan without adding extra fat. Cut the provola into small cubes.
Break the eggs into a bowl, add a pinch of salt and pepper, a few leaves of thyme, the milk and the Grana. Whisk well with a whisk or a fork (1).
Combine the spaghetti, the pancetta and the provola. Mix so the pasta is well coated with the eggs (2).
Heat a non-stick pan with a drizzle of extra virgin olive oil. Place the mixture in the pan, compact it with the back of a spoon and cook for about 8 minutes with the lid on.
Flip the frittata (helping yourself with the lid), and cook on the other side for about 5 minutes, or until the surface is golden and slightly crispy (3).
The spaghetti frittata is ready; let it rest a few minutes before cutting and serving. It’s excellent both warm and at room temperature.
Tips and notes
Adjust the cooking times according to your stove and the pan you use. Don’t turn the heat up too high otherwise the spaghetti may scorch and become tough.
Choose slightly thicker spaghetti so they hold up better during cooking and stick together less.
You can replace pancetta with cooked ham or speck. Instead of provola, you can use smoked scamorza or other cheeses such as caciocavallo.
FAQ (Questions and Answers)
Can I use other pasta shapes?
Of course, you can also use short pasta, such as penne or small macaroni. Leftover pasta from the previous day is fine too, even if dressed with butter or tomato sauce.
How can I store leftovers of the frittata?
You can store leftovers in the refrigerator for up to 2 days.
