Frittata di Pasta

Name: Frittata di Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 350 g cooked spaghetti; 5 large Eggs; 40 g parmigiano reggiano; 30 g pecorino romano; 100 g smoked scamorza; 45 ml Extra virgin olive oil; 10 g fresh flat-leaf parsley; 1 tsp Black pepper; 0.5 tsp Fine sea salt

A Neapolitan pasta cake of spaghetti bound with eggs, cheese, and pepper, fried until crisp outside and tender within.

🇮🇹Italy· Campania

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Difficulty: Medium
Calories: 495 kcal

Ingredients

0 of 9 gathered

Servings

350 g cooked spaghetti — chilled or room temperature leftover pasta
5 large Eggs — beaten
40 g parmigiano reggiano — finely grated
30 g pecorino romano — finely grated
100 g smoked scamorza — cured stretched-curd cheese, cut into 1 cm cubes
45 ml Extra virgin olive oil — divided for frying both sides
10 g fresh flat-leaf parsley — finely chopped
1 tsp Black pepper — coarsely cracked
½ tsp Fine sea salt — adjust to taste

Equipment

•Large mixing bowl
•24 cm non-stick frying pan
•Flat plate or lid for flipping
•Silicone spatula
•Cutting board and chef's knife

Nutrition

Per serving, approximate

Calories: 495 kcal
fat: 24 g
carbs: 48 g
fibre: 3 g
protein: 23 g
calories: 495 kcal

Instructions

1
Whisk the eggs in a large mixing bowl with the salt and cracked black pepper.
2
Stir in the grated Parmigiano Reggiano, Pecorino Romano, chopped parsley, and diced scamorza cheese.
3
Add the cold cooked spaghetti and toss thoroughly until every strand is coated in the egg mixture.
4
Heat two tablespoons of olive oil in a non-stick frying pan over medium heat until shimmering.
5
Pour the pasta mixture into the pan, pressing it down gently into a flat, compact cake.
6
Cook over medium-low heat for ten minutes until the underside forms a deep golden crust.
7
Cover the pan with a flat plate and invert the frittata carefully onto the plate.
8
Add the remaining tablespoon of olive oil to the pan and slide the frittata back inside.
9
Cook the second side over low heat for eight minutes until crisp and fully set.
10
Slide onto a board and let rest for ten minutes before cutting into wedges.

Chef's tips

Use pasta that has cooled completely or rested overnight so the starch absorbs the beaten eggs cleanly. Regulate the heat carefully so the crust browns deeply without burning before the egg core sets.

Ingredient substitutions

smoked scamorza → firm provolone or well-drained low-moisture mozzarella
spaghetti → any leftover long pasta such as bucatini or vermicelli
Pecorino Romano → additional Parmigiano Reggiano for a milder flavour profile

Storage

Wrap tightly in aluminium foil and store in the refrigerator for up to two days.

Reheating

Enjoy chilled, at room temperature, or reheat slices gently in a dry frying pan until warm and crisp.

Common mistakes to avoid

•Cooking over excessive heat, which blackens the crust before the eggs in the centre set.
•Attempting to flip the cake before the base is firmly cohesive and golden.
•Using warm or wet freshly boiled pasta, which scrambles the eggs prematurely.

Serving suggestions

Serve at room temperature sliced into thick wedges for lunch or an antipasto.Wrap in parchment paper for beach picnics and packed lunches.Accompany with fresh vine tomatoes and pickled chillies.