Neapolitan Spaghetti Frittata

Neapolitan Spaghetti Frittata is a delicious and savory Italian dish that turns leftover or freshly cooked pasta into a comforting, cheesy meal. This easy-to-make frittata is loaded with pancetta or salami, scamorza cheese, and a rich egg mixture that’s cooked to perfection in a skillet.

Whether served warm for breakfast or lunch, or enjoyed as a cool, satisfying snack, this frittata is a great way to repurpose pasta in a unique and tasty way. The crispy golden crust and cheesy center make it a crowd-pleaser for any time of day!

Why You’ll Love This Recipe:

People will love this Neapolitan Spaghetti Frittata because it’s a perfect blend of comfort and flavor.

The crispy golden crust and soft, cheesy interior create a satisfying texture, while the pancetta or salami adds a savory, smoky depth.

It’s a great way to repurpose leftover pasta into something new and delicious, making it both practical and tasty.

Plus, it’s incredibly versatile, perfect for breakfast, lunch, or even a light dinner.

The combination of simple ingredients and rich flavors will make this dish a hit with anyone who tries it!

Key Ingredients:

Spaghetti: The foundation of the dish, either freshly cooked or leftover, giving it a hearty, satisfying base.

Eggs: A crucial binding element that makes the frittata light and fluffy while holding everything together.

Parmigiano or Grana cheese: Adds a rich, savory depth and a touch of nuttiness to the frittata.

Pancetta or salami: Provides a smoky, savory flavor that complements the other ingredients.

Scamorza cheese (or provolone/mozzarella): A soft, melty cheese that gives the frittata its creamy texture and richness.

Butter & olive oil: Used for cooking and adding extra flavor, ensuring a crispy golden crust.

Salt & pepper: Simple seasonings that bring all the flavors together perfectly.

Neapolitan Spaghetti Frittata

Ingredients:

12 ounces spaghetti (about 7 ounces per person of cooked spaghetti)

5 large eggs

4 tablespoons grated Parmigiano or Grana cheese

3.5 ounces cubed pancetta or salami

3.5 ounces scamorza cheese (or provolone or mozzarella), cut into small chunks

Salt (for pasta and to taste)

Freshly ground black pepper (to taste)

1 ounce unsalted butter

1 tablespoon extra virgin olive oil

Instructions:

Cook the Spaghetti:

If using uncooked pasta, cook it in a large pot of salted water until al dente. Drain well and set aside to cool. If you’re using leftover spaghetti from the fridge, allow it to come to room temperature.

Prepare the Pancetta:

In a pan, heat a little olive oil over medium heat. Add the pancetta and fry until it starts to crisp and turn golden. Remove from the heat and set aside.

Whisk the Eggs and Cheese:

In a large bowl, crack the eggs and whisk them together. Stir in the grated Parmigiano (or Grana) and the cut-up scamorza cheese (or provolone). Season with salt and freshly ground black pepper to taste.

Combine the Ingredients:

Add the cooked pancetta, cubed butter, and the cooled spaghetti to the egg mixture. Gently toss to combine until the pasta is well-coated with the egg and cheese mixture.

Cook the Frittata:

Heat a bit of olive oil in a non-stick skillet over medium-low heat. Once the oil is hot, pour the spaghetti mixture into the pan. Allow it to cook for 5-7 minutes, or until the edges begin to firm up and a light golden crust forms on the bottom.

Flip the Frittata:

Once the frittata has set on the bottom, carefully slide a spatula around the edges to loosen it. Place a large plate over the skillet, flip the pan, and turn the frittata out onto the plate.

Finish Cooking:

Add a little more olive oil to the pan and heat it over medium. Slide the frittata back into the skillet with the uncooked side facing down. Cook for another 3-5 minutes, until the second side is golden and crispy.

Serve:

Allow the frittata to rest for a few minutes before cutting it into wedges. Serve warm, or let it cool down for a delicious cold snack.

Notes:

Leftover Pasta: This recipe is perfect for using up leftover pasta. If using chilled spaghetti, let it come to room temperature before mixing with the eggs to ensure even cooking and texture.

Cheese Variations: While scamorza is traditional, you can substitute with provolone or mozzarella for a more melty, gooey texture. If you prefer a sharper taste, try using Pecorino Romano instead of Parmigiano.

Pancetta vs. Salami: Pancetta gives the frittata a rich, savory flavor with a slight crispiness when cooked, while salami offers a slightly spicier, more intense flavor. Both work well, so you can use whichever you prefer or have on hand.

Pan Choice: A non-stick skillet is key to making sure the frittata doesn’t stick and can be flipped easily. If you don’t have a non-stick pan, make sure to use plenty of oil or butter to coat the bottom.

Flipping Tips: To flip the frittata easily, place a large plate or serving dish over the skillet and quickly invert it. Then, slide the frittata back into the pan to cook the other side.

Serving Suggestions: This frittata is delicious warm, but it’s also great at room temperature, making it a perfect dish to bring to potlucks or serve as a light dinner. You can also add a simple green salad or roasted vegetables on the side for a complete meal.

Storage: Leftovers can be stored in the fridge for up to 2-3 days. The frittata can be enjoyed cold or reheated gently in the skillet to retain its crispy texture.

Nutrition Information:

Frequently Asked Questions:

Can I use leftover spaghetti for this recipe?

Yes! In fact, leftover spaghetti works great for this recipe. Just make sure to bring it to room temperature before using it in the frittata.

The cold spaghetti will mix more easily with the eggs and other ingredients, creating a cohesive texture.

Can I substitute the pancetta with something else?

Absolutely! If you prefer a leaner option, you can substitute the pancetta with turkey bacon or cooked chicken sausage.

For a vegetarian version, you can use sautéed mushrooms or vegetables like bell peppers or zucchini to add flavor and texture.

What can I use instead of scamorza cheese?

Scamorza is a mild, semi-soft cheese, but if you can’t find it, provolone or mozzarella are excellent substitutes.

For a sharper flavor, you can also use cheddar or fontina cheese.

Just make sure the cheese melts well for that creamy texture.

How do I know when the frittata is cooked properly?

You can tell the frittata is cooked when the edges are golden and the center is set.

If you gently shake the pan, the frittata should not jiggle in the middle.

The bottom should be crispy and golden, and the top should be slightly firm to the touch.

You can also use a toothpick or knife to check for doneness—if it comes out clean, it’s ready.

Can I make this dish ahead of time?

Yes! The frittata can be made ahead of time and stored in the refrigerator for up to 2 days.

To reheat, simply warm it in a non-stick skillet over medium heat for a few minutes on each side until heated through.

It also tastes delicious at room temperature, so it’s perfect for meal prep or serving at a brunch.

Can I use any type of pasta for the frittata, or does it have to be spaghetti?

While traditional Neapolitan frittata uses spaghetti, you can use other types of pasta like linguine, penne, or even short pasta like fusilli.

Just make sure to cook it al dente, as overcooked pasta can affect the texture of the frittata.

The key is to ensure the pasta is well-coated with the egg and cheese mixture.

Do I need to cook the pancetta before adding it to the eggs?

Yes, you should cook the pancetta (or other cured meats) before adding it to the egg mixture.

This allows the pancetta to release its flavors and crisp up, adding texture and a savory flavor to the frittata.

Just sauté it in olive oil until golden and slightly crispy.

What type of pan is best for cooking the frittata?

A non-stick skillet or a well-seasoned cast-iron pan works best for making a frittata.

The non-stick surface will prevent the frittata from sticking and make flipping it easier.

Make sure your pan has a tight-fitting lid or you can use a plate to flip the frittata.

Can I use more eggs if I want the frittata to be fluffier?

Yes, you can add one or two more eggs if you prefer a fluffier texture.

However, keep in mind that this may make the frittata slightly thicker.

If you go this route, you may want to add a little more cheese and seasoning to balance the flavors.

How can I make the frittata spicier?

If you like your frittata with a little kick, you can add crushed red pepper flakes or finely chopped chili peppers to the egg mixture or the pancetta while cooking.

Another option is to include some spicy cheese, like pepper jack, in place of or alongside the scamorza cheese.