Frittata di Spaghetti Napoletana
This Frittata di Spaghetti is a classic Neapolitan dish, also known as Frittata di Maccheroni. It’s made with leftover pasta, eggs, pancetta, and cheese. All cooked together in a pan until they bind into a golden, crispy masterpiece.
This is one of those genius Italian tricks I learned after moving here. What to do with leftover spaghetti? You make a frittata, like in Napoli!
In Naples, this frittata di spaghetti is a must for Pasquetta (Easter Monday). Like with any traditional recipe, there are countless variations of this dish but the version I’m sharing today is the traditional Neapolitan frittata di spaghetti.
The beauty of this spaghetti frittata is that it doesn’t need much. Just some leftover pasta (or freshly cooked), a few eggs, pancetta or salami, and whatever cheese you’ve got on hand. It’s humble, unfussy, and honestly kind of genius.
Frittata di Spaghetti Recipe With Photos
Note: If you’re making this frittata di spaghetti with fresh pasta, cook it and then allow it to cool down before proceeding with the recipe.
Grab a big bowl and crack in the eggs. Season with a pinch of salt and a good twist of black pepper, then give them a quick whisk like you’re making scrambled eggs.
Toss in your leftover spaghetti (don’t worry if it’s a little clumpy, it’ll loosen up), sprinkle in the Grana Padano cheese, and add the diced pancetta.
Now mix it all up until the pasta is well coated and the cheese is hanging out evenly with everything.
Heat the olive oil in a nonstick pan over medium heat. Make sure it’s hot and shimmering before you add anything.
Pour in your cheesy spaghetti mixture and use a spoon or spatula to spread it out evenly. Flatten it a bit so it cooks up nice and golden.
Cover the pan with a lid and lower the heat just a notch, medium-low is perfect.
Let it do its thing for about 8 to 10 minutes, or until you peek underneath and see the bottom is crisp and lightly browned (tilting the pan with a spatula helps here!).
Now comes the flip! Take off the lid and grab a large plate. Place it over the pan and carefully flip the frittata onto it. Don’t worry if it’s not perfect, rustic is charming!
Slide it back into the pan and cook the other side for another 5 to 10 minutes, uncovered, until it’s golden and firm.
Slide your spaghetti frittata onto a plate and, if you’re in the mood, sprinkle a little extra Grana Padano or Parmigiano on top, because why not? Cut it into wedges and serve it warm.
It’s the perfect cozy lunch or easy Italian dinner, and honestly, it’s even good cold from the fridge (not that I’ve ever done that… okay, maybe I have!).
A few little notes from my kitchen to yours
You can use any kind of leftover pasta you’ve got on hand, even if it’s has some sauce on it. I’ve done it with tomato spaghetti and it’s SO delicious!
Cold pasta is totally fine. I usually let it sit on the counter for a bit so it’s not rock hard from the fridge.
You can use also diced mozzarella or whatever cheese is hanging around. Provolone, fontina, even a little grated scamorza to make this frittata di spaghetti richer.
If flipping makes you nervous (I’ve had a few close calls!), just pop the pan in the oven and bake it until set. No drama. 375°F for 15-20 minutes will do.
Actually you can make this frittata in the Air Fryer too! Just make the spaghetti mixture and pour it into the lined Air Fryer basket, then cook at 180°C for about 15 minutes or until golden.
If you want to pack this frittata di maccheroni for lunch at work or school, let it reach room temperature, then wrap it in parchment paper or foil.
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Frittata di Spaghetti
Ingredients
- 4 cups leftover cooked spaghetti (read notes)
- 4 large eggs
- ½ cup smoked pancetta (or smoked bacon, diced)
- 4 Tablespoons Grana Padano cheese (or parmigiano cheese, grated)
- 3 Tablespoons olive oil
- salt and pepper (to taste)
Instructions
- In a big bowl, crack in the eggs and beat them lightly. Toss in the pasta, Parmigiano, and pancetta.
- Season with salt and pepper. Give everything a good mix so the spaghetti are nicely coated.
- Heat the olive oil in a nonstick pan over medium heat. Once it’s hot and shimmering, pour in your spaghetti mixture. Spread it out evenly.
- Cover the pan and turn heat to medium-low. Cook for 8-10 minutes or until you see the bottom is lightly browned and crisp.
- After that, remove the lid and cover the pan with a large plate. Carefully turn the frittata over, then slide it back in to cook the other side for another 5 to 10 minutes.
- Once it’s ready, slide it onto a serving plate and sprinkle with a bit more Parmigiano if you’re feeling fancy. Cut it into wedges and serve warm.
Tips & Notes
- 8 oz of uncooked spaghetti makes about 4 cups of cooked pasta. The weight almost doubles (sometimes a little more), so once cooked, it’ll be around 16 to 18 oz (450 to 500 grams). It can vary a bit depending on how much water the pasta soaks up, but this is a good general guide!
- You can also make this frittata in the Air Fryer. Just make the spaghetti mixture and pour it into the lined Air Fryer basket, then cook at 180°C for about 15 minutes or until golden.
