There’s something truly magical about the aroma of a freshly made frittata wafting through the kitchen, bringing with it memories of family gatherings and cozy evenings. The Neapolitan Pasta Frittata (Spaghetti Frittata) is a delightful twist on traditional pasta dishes that combines fluffy eggs, savory pancetta, and rich cheeses into a hearty meal. Preparation takes about 30 minutes, and the beauty of this dish lies in its versatility – it’s perfect for breakfast, brunch, or even a light dinner.
This recipe is ideal for anyone looking to elevate their pasta game and impress their guests. Whether you’re planning a weekend brunch or need to whip up a quick dinner, this frittata comes together seamlessly. You can make it ahead of time and store it in the fridge for up to three days, making it an excellent meal-prepping option!
Why You’ll Love This Recipe
- The combination of crispy pancetta and gooey cheeses creates a delightful flavor explosion.
- It’s a satisfyingly hearty dish that’s both filling and comforting.
- This recipe features a simple cooking technique that results in perfectly cooked spaghetti and fluffy eggs.
- It’s a fantastic way to use up leftover pasta.
What You’ll Need
Gather these ingredients to get started on your delicious frittata.
For the Frittata
- 6 eggs
- 300 g spaghetti, uncooked
- 60 g Parmigiano Reggiano, grated
- 100 g cheese, diced (Scamorza or Provola)
- 100 g Pancetta, diced
- 3 tablespoons olive oil, extra virgin
- Salt, to taste
- Black pepper, to taste
Use any pasta shape you have on hand if needed.
Substitutions & Swaps
- Pancetta: bacon or ham
- Scamorza/Provola: mozzarella
- Olive oil: butter or any neutral oil
How to Make It
Follow these simple steps to create your frittata masterpiece.
Bring water to boil
Bring a large pot of salted water to a boil and cook the spaghetti, ensuring plenty of water for even cooking.
Drain spaghetti
Once the spaghetti is done, drain it 2-3 minutes early to allow it to finish cooking in the pan later.
Cool spaghetti
Place the drained spaghetti in a bowl, drizzle with a tablespoon of olive oil, and let it cool until lukewarm.
Prepare pancetta and cheese
Chop the pancetta and scamorza cheese into small pieces on a cutting board while the spaghetti cools.
Beat eggs
Use a whisk to beat the eggs until slightly foamy, then add salt and black pepper to taste.
Combine ingredients
Add the grated Parmigiano cheese, diced provolone cheese, and pancetta pieces to the beaten eggs, stirring well to combine.
Mix in spaghetti
Once the spaghetti has cooled, add it to the egg mixture and mix thoroughly until well coated.
Heat oil in pan
Heat 2 tablespoons of olive oil in a nonstick pan over medium-high heat.
Pour in mixture
Pour the spaghetti and egg mixture into the pan, spreading it evenly. Cook on high heat for 1 minute to firm up the base.
Lower heat and cover
Lower the heat, cover the pan, and cook for about 10 minutes to allow the frittata to cook through without burning the base.
Flip the frittata
Gently shake the pan and use a spatula to lift the edges of the frittata, ensuring it isn’t sticking. Place a large plate over the frittata and invert the pan to transfer it onto the plate. Slide it back into the pan to cook the other side.
Cook the other side
Cook the second side for about 5 more minutes over medium heat without a lid until evenly cooked.
Cool and serve
Let the spaghetti frittata cool until lukewarm, slice into portions, and serve. Enjoy your delicious authentic Neapolitan Pasta frittata!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture may change upon thawing.
Reheat: Microwave for 1-2 minutes or until warm.
Tips for Best Results
- Use high-quality cheese for richer flavor.
- Avoid overcooking the spaghetti to maintain its texture.
- Let the frittata rest before slicing for cleaner pieces.
Serving Suggestions
- Pair it with a fresh salad for a light meal.
- Enjoy slices warm or at room temperature on a picnic.
- Serve alongside marinara sauce for dipping.
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