Neapolitan Pasta Frittata

Be the first to rate

(No Ratings Yet)

Loading...

A classic Neapolitan way to transform day-old pasta into a satisfying meal: spaghetti is tossed with beaten eggs and cheese, then pan-fried until golden on both sides. The result is a crisp-edged, custardy-centered wedge that's perfect for brunch, lunch, or a quick supper. This recipe works beautifully with whatever short or long pasta you have on hand.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 2 gSugar
• 23 gProtein
• 560 mgSodium
• 280 mgPotassium
• 240 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pasta frittata

• 1 lb (about 4 cups) cooked spaghetti or bucatini, cooled (preferably day-old)
• 6 large eggs
• 1/2 cup grated Parmigiano-Reggiano
• 1/3 cup cubed mozzarella or scamorza cheese
• 2 tbsp grated Pecorino Romano
• 3 tbsp chopped fresh flat-leaf parsley
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter

Directions

1. In a large bowl, whisk the eggs with the Parmigiano-Reggiano, Pecorino Romano, parsley, salt, and pepper until smooth and slightly frothy. Add the cooled pasta and the cubed mozzarella, tossing gently with two forks until every strand is evenly coated and the cheese cubes are distributed throughout.
2. Heat the olive oil and butter together in a 10-inch nonstick or well-seasoned skillet over medium heat. When the butter has melted and the foam subsides, tilt the pan to coat the bottom and lower sides evenly.
3. Pour the pasta and egg mixture into the skillet, spreading it out into an even layer with a spatula. Press down gently to compact the strands so the frittata holds together when sliced. Cook undisturbed for 6 to 7 minutes, until the bottom is deeply golden and crisp.
4. Loosen the edges with a spatula and slide the frittata onto a large plate. Invert the skillet over the plate, then flip both together so the frittata lands raw-side down back in the pan. Return to medium heat and cook another 5 to 6 minutes, until the second side is golden and the center is just set.
5. If the top still looks wet, finish the frittata under a preheated broiler for 1 to 2 minutes, watching carefully to avoid burning. Slide the finished frittata onto a wooden board and let it rest for 5 minutes before slicing.
6. Cut into 4 wedges and serve warm or at room temperature, with a simple green salad and a wedge of lemon if desired.

Cook’s Notes

• Day-old pasta is ideal: cold, dry strands absorb the egg mixture without becoming gummy, and they crisp up better in the pan.
• A 10-inch nonstick skillet is essential for easy flipping; if you don't have one, use a well-seasoned carbon steel pan with a generous slick of oil.
• To test doneness without flipping, press the center gently; it should feel springy and a knife inserted into the middle should come out clean.
• Serve leftovers at room temperature the next day – the flavors deepen overnight and the frittata makes an excellent picnic or antipasto addition.

You might also like

European

Roman-Style Braised Tripe with Tomato, Pecorino, and Mint

European

Sicilian Eggplant Caponata

Desserts

Classic Italian Vanilla Panna Cotta

European

Classic Amatriciana Spaghetti with Guanciale and Pecorino