Whether it’s leftover spaghetti or just made from scratch, these small delicious pasta frittatas enriched with pancetta, cheese and tomatoes are a real treat either as a main meal or an appetiser.
Makes 6 mini-frittatas, Preparation 10 minutes, Cooking time 20 mins
- Spaghetti, 250 g
- 4 Eggs
- a bunch of cherry tomatoes, halved
- Diced Smoked Pancetta, 80 g
- 50 g Italian Scamorza cheese or shredded Mozzarella
- Nutmeg, a pinch
- Salt and black pepper, to taste
- Grated Parmigiano cheese, to taste
- Breadcrumbs, to taste
- Olive Oil, 2 tablespoons
Preheat oven to 180 C / 350 F / Gas 4.
Cook spaghetti in salted boiling water for 5-6 minutes, drain it al dente, place in a bowl and season with a couple of olive oil to prevent them from sticking. Set aside.
Beat the eggs in a bowl with grated Parmigiano cheese, a pinch of salt, black pepper and nutmeg, add pancetta, halved cherry tomatoes and diced scamorza cheese, mix.
Add everything to the spaghetti and mix again.
Grease ceramic ramekins or aluminium muffin moulds, both on the bottom and on the edges, spread some breadcrumbs on the bottom and on the sides, making them healthy and remove the excess, then fill them with the spaghetti mixture. Sprinkle grated Parmigiano cheese on top and a drop of oil.
Bake in a preheated, static oven for about 15 minutes. Take out from the oven, allow to cool at room temperature, remove from the ramekins or moulds and serve.