Frittata di Spaghetti
This spaghetti frittata is a delicious way to turn leftover pasta into something amazing, with eggs, pancetta, and cheese all cooked together until golden, crispy, and full of flavor.
4 servings
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.
Nutrition
Serving: 1 servingCalories: 509kcalCarbohydrates: 43gProtein: 18gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 187mgSodium: 633mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 288IUCalcium: 98mgIron: 2mg