Pasta FrittataPrint This
- 3-4 Eggs
- Freshly grated Parmigiano Reggiano
- 2/3 lb leftover spaghetti with sauce (300g)
- Salt to season
- 3 tbsp extra-virgin olive oil (45ml)
In a large mixing bowl, beat the eggs. Add a bit of salt—but just a bit, because the pasta already has flavor. If you want, you can add a handful of Parmigiano and stir it in. Then add the spaghetti or pasta and mix it well so that the pasta is fully coated in the egg mixture.
In a large frying pan, heat up a good amount of olive oil over high heat. When the oil shimmers, pour in the pasta mixture, flattening it out evenly in your pan. Cook it for about 5 minutes, until the bottom gets golden brown and crisp. Then flip it over: Cover the pan with a large plate and then carefully flip them together so the fried pasta falls onto the plate. Place the pan back on the stove, then slide the pasta back into the pan, browned-side up, and cook until golden brown.
Let the frittata cool down before serving—it always tastes better at room temperature.
You can use any kind of leftover pasta and sauce you have on hand. I’ve made this with leftover Spaghetti Aglio e Olio, Carbonara, and Fusilli with Tuna and Capers. It always tastes delicious, so I strongly recommend that if you make pasta, make extra. With this recipe in your back pocket, leftovers will never go to waste. It also makes great beach or picnic food. The quantities of eggs and cheese will depend on how much pasta you have left over, so I have just given you the ingredients and you can judge for yourself when you are making it. Just make sure that you use enough eggs so that the noodles are completely coated. I recommend using a nonstick pan, if you have one.
When I was a kid the kind of food we ate was one of the big things that differentiated us, the Italians, from the rest of the neighbors. I went through a dark period when I just wanted to eat what everyone else was eating, no matter how bland or boring it might be. But then that changed.
This might be the recipe that swung school-yard opinion in my favor. To this day my non-Italian friends die for this dish, and everyone who tries it says it is the best! We make it for our kids to take to school. Inevitably they come home and tell us “Everyone loves this, so can you make extra, the other kids want some too.”