Spaghetti frittata – Italian recipe


If you had friends over for a pasta night and you have some leftovers, here’s an idea to use them up, a great spaghetti frittata! Find this and many more recipes on the Giallozafferano App in English


If you had friends over for a pasta night and you have some leftovers, here’s an idea to use them up, a great spaghetti frittata!
Ingredients for 4 servings:
Spaghetti frittata
(4 servings)
• ¾ lb (350 g) of boiled spaghetti
• 3,5 oz (100 g) of smoked scamorza cheese
• 1,8 oz (50 g) of diced bacon • 5 medium eggs
• ½ cup (50 g) of grated parmesan cheese
• 2 tbsp of chopped parsley
• pepper, salt and 3-4 tbsp of extra virgin olive oil

Begin by cutting the scamorza cheese into cubes — I am using smoked scamorza cheese, but you can substitute any cheese you like, such as Emmental, fontina, mozzarella and so on — the cubes shouldn’t be too small. Now combine all the ingredients for the frittata, so take a bowl… the eggs… beat the eggs with a fork… and then add the other ingredients: the grated parmesan cheese… the chopped parsley… the diced bacon — smoked or unsmoked, according to taste — a pinch of salt… pepper… and finally the diced cheese. Well, the egg mixture is ready, so move on to the pasta.
Take a 10-inch (26 cm) pan and heat 3-4 tablespoons of extra virgin olive oil; once hot, add the pasta… spread it in an even layer to cover the bottom… and cook for 3-4 minutes without stirring, until crispy. In this case I’m using spaghetti with garlic, oil and chili pepper, but you can use any leftover pasta with sauce, just take care to add different ingredients, for example if you’re using pasta with a fish or meat sauce… now pour the egg mixture onto the spaghetti, spreading it evenly as well, after that, cover with a lid, lower the heat to low and cook for at least 10 minutes.
It’s time to flip the frittata over, as you can see it’s almost cooked and the cheese is almost melted, so wear a kitchen glove to protect your hands, and use a flat lid to turn it over, in this way. Now remove the lid, and cook still on a low flame for another 5 minutes.
When you flip the frittata, don’t forget to press the lid tightly onto the pan, to prevent the oil from leaking out; to ensure that the frittata is cooked, shake the pan back and forth to see if it moves freely, like this. Now take it out of the pan… and it’s ready to be eaten!
See? The spaghetti frittata is not only a great way to use up leftover pasta, but it’s also a lovely idea for a picnic, don’t you think?


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  1. This is totally separate : )) but I think you'd look younger (even) if you didn't make your eyebrows so thin. Leaving them thicker gives the face a more youthful appearance. I used to do mine too thin when I was younger in my 20's until I learned the trick of leaving them thicker.

  2. You didn't cut us a piece!  That looks good. In my family we make a Macaroni Cake-Thick spaghetti(perciatelli), eggs, a ton of grated cheese, pepperoni and a lot of black pepper. It's baked in the oven and eaten hot or cold. Never knew anyone else who made it. Ciao!

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