Name: Frittata di pasta (Crispy leftover pasta omelette)
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: italian
Ingredients: 17.6666 oz spaghetti (cooked); 4 eggs; 2 cloves garlic; 1.333 oz Parmesan cheese; 3 tbsp heavy cream; 1.75 oz shredded mozzarella cheese; 2 oz bacon (diced); 3 tbsp olive oil; 1 tbsp butter; parsley (for serving); nutmeg; salt; pepper

Frittata di pasta (Crispy leftover pasta omelette)

Based on 6 ratings

In app

Carolin Roitzheim

Food Editor at Kitchen Stories

"We've all been there: The eyes were once again bigger than the stomach and now a whole mountain of cooked spaghetti sits in front of you. Frittata di spaghetti, a crispy pasta omelette, a popular street food in southern Italy, is the answer here. And it's not just leftover spaghetti you can give a new life to: in general, this frittata is a delightful dish that can be modified with lots of leftovers from your fridge. Our simple version here is reminiscent of the Roman classic spaghetti carbonara in its combination of ingredients. But even if you have some leftover pasta sauce (also gladly already mixed with the pasta), (grilled) vegetables, mushrooms, arugula leaves, sausages, anchovies or other (easily melting) cheeses, they can be fabulously mixed in the frittata. If you're not using leftover spaghetti, start the recipe by cooking 250 grams of raw pasta al dente according to package directions. Continue with the recipe while the pasta cooks, then drain it well. By the way, "upcycling" your kitchen scraps is not only good for the environment, but also for your wallet. With this recipe, it comes down to under 1.50 euro (about USD 1.75) per portion!"

Step 1/3

Peel garlic cloves and crush them with the back of a knife. Grate Parmesan cheese. In a large bowl, crack eggs and beat, then stir in heavy cream, mozzarella, Parmesan, and bacon. Season with salt, pepper, and nutmeg. Add the cooked spaghetti and mix everything thoroughly.

1 cloves garlic

20 g Parmesan cheese

2 eggs

1½ tbsp heavy cream

25 g shredded mozzarella cheese

30 g bacon (diced)

nutmeg

salt

pepper

knife

cutting board

grater

bowl (large)

tongs

Peel garlic cloves and crush them with the back of a knife. Grate Parmesan cheese. In a large bowl, crack eggs and beat, then stir in heavy cream, mozzarella, Parmesan, and bacon. Season with salt, pepper, and nutmeg. Add the cooked spaghetti and mix everything thoroughly.

Step 2/3

Heat olive oil in a large non-stick frying pan, add the garlic and fry for approx. 3 min. Then remove garlic from the pan. Add butter and let it melt. Using tongs, lift the pasta mixture from the bowl and add to the pan. Spread evenly to cove the bottom of the pan, and fry over medium heat for approx. 8 min. with a lid on.

1½ tbsp olive oil

½ tbsp butter

nonstick pan (large, with lid)

spatula

Heat olive oil in a large non-stick frying pan, add the garlic and fry for approx. 3 min. Then remove garlic from the pan. Add butter and let it melt. Using tongs, lift the pasta mixture from the bowl and add to the pan. Spread evenly to cove the bottom of the pan, and fry over medium heat for approx. 8 min. with a lid on.

Step 3/3

Once the bottom is browned and crispy, and the frittata is easy to release from the pan, turn the frittata over with a help of a big plate. Add more oil if necessary and fry for approx. another 5 min. until the egg mixture is cooked through, and both sides are golden brown. Remove from the pan and garnish with parsley, and season with fresh black pepper. Slice and enjoy immediately, lukewarm or even cold.

parsley (for serving)

pepper

plate (large)

Once the bottom is browned and crispy, and the frittata is easy to release from the pan, turn the frittata over with a help of a big plate. Add more oil if necessary and fry for approx. another 5 min. until the egg mixture is cooked through, and both sides are golden brown. Remove from the pan and garnish with parsley, and season with fresh black pepper. Slice and enjoy immediately, lukewarm or even cold.