Frittata di Spaghetti

Cosimo Mammoliti and Meredith Erickson

The only problem with this leftover spaghetti dish is there is almost never any leftover spaghetti. But, believe us, saving some noodles to make this dish the next day is worth it! You could probably make it with any kind of pasta, but spaghetti offers a cool bird’s-nest look. When frying the noodles, it is essential that you not interfere—just let them cook and crisp up. Additions like eggs, cold cuts and cheese or whatever leftovers you have round out this dish.

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Ingredients

2 tbsp extra-virgin olive oil
1 tbsp unsalted butter
200 g leftover cooked spaghetti approximately
60 g julienned prosciutto or guanciale optional, fried until crispy
60 g fontina or similar cheese optional, cut into ⅜-in (1-cm) cubes
5 eggs
¼ cup finely grated pecorino
2 tbsp finely grated Parmigiano Reggiano
Fine sea salt and freshly ground black pepper

Instructions

In medium skillet, gently heat olive oil and butter over medium heat. Add spaghetti, distributing it evenly across pan. Add crispy prosciutto and cubed cheese, if desired.
In bowl, whisk together eggs, pecorino and Parmigiano Reggiano. Season with salt and pepper. Pour egg mixture evenly over spaghetti, then reduce heat to medium-low, cover and cook for 8 to 10 minutes. To ensure sides of frittata are detached from pan and a crust has formed underneath, gently run a silicone spatula around the edges. If needed, continue cooking for an additional 3 to 4 minutes, until frittata is fully set.
Carefully flip frittata onto plate. While it can be enjoyed hot, it is equally delicious cold and often served as a picnic item.