Italian Regional Recipes Primi Piatti: Pasta, Rice, Soups

Frittata di Spaghetti – Neapolitan Omelette with Leftover Pasta

This frittata di spaghetti is one of the many food delicacies that you can find strolling down the streets of Naples, the main city of Campania, a region in the South of Italy.

The idea is to give new life to leftover pasta by making it into the basis for a giant, delicious frittata; the result is scrumptious even when cold, and thus makes for a perfect picnic food. Usually it’s made with spaghetti or maccheroni, but you can also combine different shapes – just make sure to check the different cooking time of each shape.

The frittata di spaghetti is very versatile and you can choose your own combination of ingredients. We love it with salame and mozzarella cubes.

Serves: 4 | Preparation time: 10 mins | Cooking time: 15 mins

  • Pasta (spaghetti or maccheroni): 350 g
  • Mozzarella: 100 g
  • Whole milk: 50 g
  • Parmesan or Pecorino, grated: 50 g
  • Eggs: 7-8
  • Salame or smoked bacon: 4 slices
  • Thyme or parsley: about 1 sprig
  • Extra virgin olive oil (EVOO): 2 tbsp
  • Ground black pepper: to taste


Boil the pasta in salted water, tasting it from time to time to avoid overcooking it.

Dice the mozzarella and the salame in small cubes and mince the thyme. Beat up the eggs in a big bowl; it must be large enough to hold also the pasta at a later stage. Add the other ingredients to the eggs: first the mozzarella cubes, then the salame, the milk, the Parmesan, the thyme and a pinch of pepper. Stir well.

Tip: If you decided to use bacon instead of salame, make sure to, brown it first in a pan before adding it to the eggs.

Drain the pasta as soon as it’s cooked through, pour it in the bowl and thoroughly mix the ingredients together.

Heat up the olive oil in a non-stick pan and pour in the eggs and pasta mix.

Tip: As with every frittata or omelette, it’s very important to pour the egg mixture over a very hot pan. Keep the pan over high heat at least for the first two minutes, then gradually lower the heat to avoid burning the frittata.

Leave the eggs and pasta mix to cook without stirring on low heath, allowing about 6 to 7 minutes for each side; use a lid or a shallow plate that fits the pan you are using to help yourself flip the frittata.

Once ready, let the frittata di spaghetti slip from the pan to a large plate, cut it into cake-like pieces, and serve it at room temperature or even cold.

Tip: Not a fan of mozzarella? Try using provolone or scamorza instead!

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