Pasta Frittata (or the Best Excuse to Go Overboard with Spaghetti) (2024)

Pasta frittata is delicious. So delicious that Italians tend to cook an extra portion of pasta just to have a good excuse to whip up a frittata, traditionally considered the ultimate no-waste recipe. In Naples, and throughout Campania, frittatas are prepared with leftover pasta along with mainly cheese and cold cuts. That said, pasta frittata is specially prepared for different occasions throughout the year: picnics, birthday parties, outings to the countryside, a snack for long trips, lunch for the beach, comfort food when you’re sad. It’s also a tradition to eat it on Holy Saturday and Easter Monday.

Lots of names, same idea

In Campania, you’ll find it as pasta frittata, spaghetti frittata, maccheroni frittata, o maccheroni pizza. This clearly shows that you can use whatever pasta shape you prefer, whether it’s a long pasta, like spaghetti and vermicelli, or a short pasta, such as penne or rigatoni. In some areas, pasta frittata is even called pastiera or migliaccio, named after two typical local desserts. The first is the Neapolitan pastiera, from which it takes its name and appearance. Some people wrap the pasta frittata in puff pastry using a grid-shaped pattern. Migliaccio, on the other hand, is a symbol of Neapolitan peasant cuisine. Made from millet, it can be savory or sweet, and looks very similar to our beloved frittata.

It can be made in any way imaginable

Obviously, eggs are the only ingredient that needs to be there. Use one egg per person, plus one extra just in case (better to have more, but it depends on your tastes). The pasta shape can be chosen according to your preference, but the most commonly used are spaghetti or bucatini, about 2.5 ounces per person. Let’s move onto the blissful filling. The predominant ingredients used are chopped up salami or soppressata and parmesan, pecorino or scamorza. But there are also versions with mortadella, pancetta, provola, caciocavallo or mozzarella. The cheese can be cubed and mixed with the other ingredients or thinly sliced and placed in the middle of the frittata as a central layer. Basically, anything goes. Let’s dispel one uncertainty once and for all: Should pasta frittata be white or red? That is, with or without tomato? The most widespread version is definitely the white, but in Naples, it’s easier to find the red kind, as it is traditionally prepared using leftover pasta with tomato sauce.

So how is it made?

As we have seen, there is no original recipe for pasta frittata, but rather different methods and ingredients to prepare it. You don’t need to wait to have leftover pasta. (But honestly, when does that ever not happen?)
Here’s how to make my favorite version. While the pasta is cooking, cut the scamorza and soppressata (or salami) into pieces and beat the eggs together with salt, pepper, grated parmesan and pecorino. Drain the pasta once it’s al dente and combine it with the other ingredients while you heat the extra-virgin olive oil in a large non-stick pan. Pour everything into the pan and cook over medium heat for about 8-10 minutes until it’s golden on the bottom (check by lifting with a spatula). Now it’s time for the biggest challenge: flipping the frittata! Using a lid or a large plate, turn the pan over and transfer the frittata onto a dish. Quickly slide the frittata back into the pan and cook it for about another 10 minutes over low heat until it’s nice and golden. Shake the pan every once in a while to make sure that it doesn’t stick to the bottom and that it cooks evenly. The beautiful thing about pasta frittata? It always tastes good. You can eat it hot while fresh, but it’s even delicious later on when cold.

Pasta for dessert

Love pasta so much that you even want it for dessert? Say no more: there’s also a sweet version of pasta frittata! More than one recipe exists, but have a go at this super simple version: beat the egg together with the sugar, lemon zest, cinnamon, or other flavorings to taste; cook the pasta until it’s al dente, without any salt, and combine it with the egg mixture; cook the frittata in a pan with butter following the traditional steps.