Spaghetti Frittata, ‘Frittata di Pasta’ in Italian, is one of the many food delicacies from Campania region in the South of Italy where Naples is located.
It actually also goes by another name, namely frittata di maccheroni, which has spread throughout Italy over the years.
Basically born as a recycling dish for leftover pasta. Nowadays, it is also made from scratch just like we did here.
Spaghetti Frittata is so versatile, ideal for a picnic as well.
Eaten at room temperature or even cold, it is simply delicious.
Serves: 4 | Preparation time: 10 mins | Cooking time: 20 mins
- Spaghetti or any other pasta shape: 300 g
- Fresh Mozzarella : 100 g
- Whole milk: 50 g
- Parmigiano or Pecorino, grated: 50 g
- Eggs: 8
- Salame or smoked Italian Pancetta (pork belly): 4 slices
- Parsley: about a small bunch, chopped
- extra-virgin-olive-oil: 2 tablespoon
- Salt and black pepper: to taste
Drain the mozzarella.
Bring salted water to the boil, plunge the spaghetti into it and add salt, cook according to the time on the packet.
Meanwhile dice the mozzarella and salame.
Beat the eggs in a bowl large enough to hold the pasta afterwards, add diced mozzarella, salame, grated Parmigiano, chopped parsley, a pinch of salt and black pepper, stir.
Tip: if you have decided to use bacon instead of salami, make sure to brown it in the pan before adding it to the eggs.
Drain the pasta, pour it into the bowl and mix the ingredients thoroughly.
Heat two tablespoons of EVOO in a non-stick flat frying pan and pour in the egg and pasta mixture.
Keep the heat high for at least the first 2 minutes, then gradually lower the flame to avoid burning the frittata.
Let it cook for about 5 minutes without stirring. Use a flat lid or a shallow plate the size of the pan to flip the frittata to the other side, cook further 5 minutes until a crust forms.
Now place the spaghetti frittata on a plate, allow to cool to room temperature, serve.