Frittata di Spaghetti
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..
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.