Naples & Campania · No.99 / 103
Pasta Frittata
Pasta Frittata
Spaghetti mixed with egg, cheese, pancetta and scamorza, then pan-cooked as a thick round.
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Meet the dish
A Neapolitan home dish that gives leftover pasta a second life
Mix al dente spaghetti with eggs, milk, Parmigiano, smoked pancetta, scamorza and thyme. Spread evenly in a wide pan scented with garlic oil, cook over high heat for one minute, cover and lower the heat for fifteen minutes. Turn with a plate and cook the second side uncovered for five minutes.
Pasta shapes to use
- spaghetti
- leftover long pasta
Key ingredients
- eggs
- spaghetti
- smoked pancetta
- scamorza
- Parmigiano
Follow the cooking scenes
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Step 1: Make the filled egg mixture
Mix eggs, milk, thyme, cheeses, diced pancetta and scamorza.
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Step 2: Fold in the pasta
Oil very al dente pasta and combine it evenly with the egg mixture.
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Step 3: Set the first side
Cook in garlic-scented oil for one minute on high, then cover on low for fifteen minutes.
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Step 4: Turn and finish
Invert with a plate and cook the second side uncovered for five minutes.
What to watch for
- Shake the pan before turning to ensure the base has released.
- Rest briefly after cooking so clean wedges hold together.
What sets it apart
Unlike Neapolitan fried frittatine, this is not battered or portioned; egg binds it into one large pan-cooked round.