Pasta Frittata, Frittata di Pasta in Italian is a nice way to reuse leftover pasta or even to prepare a lunch from scratch. In Italy, it is very popular and widely eaten. Its origin is Neapolitan. We have made it from scratch by using a spelt rigatoni and added ingredients such as mushrooms, pancetta and grated Pecorino Romano cheese, which combine together make it a joy to eat. The great thing about frittata di pasta is that it’s also good cold, so it’s great to take it on a picnic.
Serve 4, Preparation approx. 20 minutes, Cooking approx. 20 minutes
- 250 g short pasta left over or to cook from scratch
- 6 eggs
- 150 g fresh mushrooms
- 60 g diced Pancetta
- Grated Pecorino Romano cheese, 50 g
- Salt and pepper, to taste
- A clove of chopped garlic
- Chopped Mint, optional
- EVOO – Extra Virgin Olive Oil, 4 tbsp
Unless you have leftover pasta from the day before to use, boil pasta in a pot with plenty of salted water, drain it al dente and keep it aside in a plate by adding a tablespoon of EVOO and stir so pasta won’t become sticky.
Clean the mushrooms without washing them, just wipe them with a damp cloth. Remove the leathery part at the end of the stalks, then cut the mushrooms and part of the softer stalks into thin strips.
Heat a tablespoon of EVOO, fry the chopped garlic, add the mushrooms and fry them until they wilt. Put them aside in a bowl. Clean the frying pan with absorbent kitchen paper, heat it and add Pancetta in some oil until crispy.
Beat the eggs in a bowl, add mushrooms, crispy pancetta, grated Pecorino Romano, a few leaves of chopped mint if you like, mix everything together.
Heat 2 tablespoons of EVOO, add the mixture of pasta and eggs, let it cook on a high flame for about 10 minutes with the lid on. Swirl the pan a bit and as soon as you notice that the edges of frittata come away from the pan, flip frittata and cook it on the other side helping you with the lid or a flat plate and cook for about 5 minutes.