What’s the best thing to do with leftover spaghetti? Turn it into a frittata. From La Cucina di Terroni, the cookbook from Toronto’s beloved Italian restaurant group, this classic Italian dish combines cooked spaghetti with eggs, cheese and optional additions like prosciutto or fontina. Pan-fried until golden and crisp, it’s just as delicious served cold as it is hot.

Frittata di Spaghetti

Cosimo Mammoliti and Meredith Erickson

From the La Cucina di Terroni cookbook, this Italian spaghetti frittata transforms leftover pasta into a golden, crispy-edged dish with eggs, pecorino and Parmigiano Reggiano. Delicious hot or cold..

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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.

Notes

Tip: The best leftover spaghetti for this dish is one that’s lightly dressed in sauce, such as butter and Parmesan, carbonara or light tomato sauce.

Keyword frittata di pasta, frittata di spaghetti, La Cucina di Terroni, leftover pasta recipe, leftover spaghetti, Parmigiano Reggiano, Weeknight Dinner

The cover of the La Cucina di Terroni cookbook on a blue background.

Recipe excerpted from La Cucina di Terroni by Cosimo Mammoliti with Meredith Erickson. Adapted for ELLE Gourmet. Photography by Jim Norton. © 2025 by Terroni I.P. Holdings Inc. Excerpted with permission from Simon & Schuster Canada. All rights reserved.

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