Neapolitan Pasta Frittata Recipe (Frittata di Spaghetti)

Name: Neapolitan Pasta Frittata Recipe (Frittata di Spaghetti)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 6 eggs; 300 g Spaghetti; 60 g parmigiano reggiano; 100 g cheese; 100 g pancetta; 3 tablespoons olive oil; salt; black pepper

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5.0

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6
Calories
473 kcal
Course
Main Course
Cuisine
Italian

Neapolitan Pasta Frittata Recipe (Frittata di Spaghetti)

Iris Warren

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Pasta Frittata is a beloved dish in Neapolitan cuisine, known for its simplicity and deliciousness. It stands out because it’s neither a typical pasta dish nor a traditional frittata.In Naples, it's also called Frittata di Maccheroni, referring to pasta in general. Although "maccarune" can mean any kind of pasta in Neapolitan, spaghetti is most commonly used for this recipe.

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Ingredients

Servings

6 eggs
300 g Spaghetti - ⅔ pound
60 g parmigiano reggiano - ~½ cup, grated
100 g cheese - 4 oz of Scamorza or Provola cheese
100 g pancetta - 4 oz, diced
3 tablespoons olive oil - extra virgin
salt - to taste
black pepper - to taste

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Instructions

bring a large pot of salted water to a boil and cook the spaghetti. Be sure to use plenty of water so the pasta cooks evenly.
Once the spaghetti are done, drain them about 2-3 minutes before the time indicated on the package. This is because the spaghetti will finish cooking in the pan later.
Place the drained spaghetti in a bowl, add a tablespoon of EVO oil, and let them cool until they are lukewarm.
While the spaghetti are cooling, take a cutting board and cut the pancetta and scamorza cheese into small pieces. In a bowl, use a whisk to beat the eggs until they become slightly foamy. Then, add salt and black pepper to your taste.
Add the grated Parmigiano cheese, diced provolone cheese, and the pancetta pieces to the beaten eggs. Stir everything together very well.
Once the spaghetti have cooled down to lukewarm, add them to the egg mixture. Mix everything thoroughly so the spaghetti are well coated with the eggs and cheese.
Heat 2 tablespoons of oil in a nonstick pan over medium-high heat. Pour in the spaghetti and egg mixture, making sure to spread it evenly in the pan. Cook on high heat for 1 minute to firm up the base.
After the base has set, lower the heat, cover the pan with a lid, and cook for about 10 minutes. This allows the frittata to cook through without burning the bottom.
Step 6) - To flip the pasta frittata, shake the pan gently and use a spatula to lift the edges, ensuring it isn't sticking to the pan. Place a large plate or flat lid over the frittata, then carefully invert the pan so the frittata transfers to the plate. Slide the frittata back into the pan to cook the other side.
Cook the other side of the frittata for about 5 more minutes over medium heat without a lid. This will ensure both sides are cooked evenly.
Once done, let the spaghetti frittata cool until it's lukewarm. Slice it into portions and serve. Enjoy your delicious authentic Neapolitan Pasta frittata!

Nutrition Information

Show Details

Serving 100g Calories 473kcal (24%) Carbohydrates 38g (13%) Protein 22g (44%) Fat 25g (38%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.04g Cholesterol 199mg (66%) Sodium 419mg (17%) Potassium 214mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 322IU (6%) Calcium 273mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 473 kcal

% Daily Value*

Serving	100g
Calories	473kcal	24%
Carbohydrates	38g	13%
Protein	22g	44%
Fat	25g	38%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Trans Fat	0.04g	2%
Cholesterol	199mg	66%
Sodium	419mg	17%
Potassium	214mg	5%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	322IU	6%
Calcium	273mg	27%
Iron	2mg	11%