Neapolitan Pasta Frittata Recipe (Frittata di Spaghetti)
A delicious Italian dish combining pasta, eggs, and cheese into a hearty frittata with authentic flavors.
Ingredients
Eggs
- 6 pieces eggs
Spaghetti
- 300 g spaghetti
Parmigiano Reggiano
- 60 g Parmigiano Reggiano
Cheese (Scamorza or Provola)
- 100 g Scamorza or Provola cheese
Pancetta
- 100 g diced Pancetta
Olive Oil
- 3 tablespoons olive oil (extra virgin)
Salt
- to taste salt
Black Pepper
- to taste black pepper
Instructions
- Cook spaghetti in salted boiling water until 2-3 minutes before al dente. Drain and let cool to lukewarm, then toss with 1 tbsp EVO oil.
- Cut pancetta and cheese into small pieces. Beat eggs with salt and pepper, then mix in cheese and pancetta.
- Add cooled spaghetti to egg mixture, stirring well to coat evenly.
- Heat 2 tbsp oil in a nonstick pan over medium-high heat. Pour in spaghetti mixture, cook 1 min on high, then cover and cook 10 mins on low.
- Gently flip the frittata onto a plate, then slide back into the pan to cook the other side for 5 mins. Cool slightly, slice, and serve.
Notes
Ensure the pasta is not overcooked to maintain texture.