Neapolitan Spaghetti Frittata

The Neapolitan Spaghetti Frittata is a timeless Italian comfort dish born from resourcefulness and tradition. In Naples, it was often created as a way to repurpose leftover pasta, transforming a simple ingredient into a hearty, flavorful meal.

This rustic recipe combines spaghetti with eggs, pancetta, and melty cheese to create a golden, crisp frittata that’s tender inside and crunchy outside. It embodies the essence of cucina povera—using humble ingredients in ingenious ways to make something truly delicious.

Perfect served warm for dinner or enjoyed cold the next day, this dish reflects the heart of Italian home cooking: simplicity, thrift, and bold flavor in every bite.

Why People Will Love Neapolitan Spaghetti Frittata:

A clever use of leftovers – transforms simple leftover spaghetti into a golden, crispy, and deeply satisfying dish, making it both resourceful and delicious.

Comforting Italian tradition – rooted in Neapolitan home cooking, it carries a sense of authenticity and nostalgia that connects people to Italian culture.

Rich, layered flavors – the salty pancetta, creamy melted cheese, and well-seasoned eggs blend beautifully with the pasta, delivering both comfort and indulgence.

Crispy outside, tender inside – the frittata develops a golden, crunchy crust while staying soft and cheesy within, offering a textural contrast people adore.

Versatile serving options – it can be enjoyed hot straight from the pan, at room temperature, or even cold the next day, making it perfect for any occasion.

Hearty and filling – with protein, carbs, and fat balanced in every slice, it’s a complete meal that satisfies hunger while delighting the palate.

Great for sharing – cut into wedges, it makes an excellent centerpiece for family meals, picnics, or parties.

Key Ingredients:

Spaghetti – the star of the dish, providing a hearty, chewy base; when pan-fried with eggs, it transforms into a comforting yet elegant meal that celebrates Italian ingenuity.

Eggs – the golden binder, turning pasta and add-ins into a cohesive frittata while bringing richness, structure, and silky tenderness.

Pancetta or salami – adds a savory punch with smoky, salty undertones that infuse the entire frittata with depth and umami.

Scamorza (or provolone/mozzarella) – melts into creamy, gooey pockets inside the frittata, balancing the crisp exterior with indulgent softness.

Parmigiano or Grana cheese – sharp, nutty, and salty, it enriches the eggs and enhances every bite with a touch of traditional Italian flavor.

Butter & olive oil – a classic duo; butter adds richness and creaminess, while olive oil brings a subtle fruitiness and helps create that golden, crispy crust.

Black pepper & salt – simple seasonings that amplify natural flavors and tie all the ingredients together without overpowering them.

Expert Tips:

Use day-old spaghetti for best texture – Leftover pasta from the fridge works better than freshly boiled because it firms up, making it less sticky and easier to coat evenly with eggs and cheese. This is one reason why this dish became a staple of cucina povera—no waste, just flavor.

Balance the cheeses – Use a combination of a melting cheese (scamorza, provolone, or mozzarella) and a grating cheese (Parmigiano or Grana). The melting cheese provides creaminess, while the grating cheese gives structure, savoriness, and a crisp finish.

Control the heat carefully – Cook the frittata on medium-low heat so the eggs set slowly. This prevents burning on the outside while ensuring the inside cooks evenly. A rushed frittata risks a scorched base and runny middle.

Perfect the flip – For a neat flip, loosen the edges with a spatula, place a flat plate larger than the skillet over the pan, and invert quickly but smoothly. Slide it back in with the uncooked side down. This ensures an even golden crust on both sides.

Let it rest before slicing – Allow the frittata to cool for at least 5 minutes before cutting. This resting time helps it set fully, prevents crumbling, and makes slicing clean and easy.

Experiment with mix-ins – Though traditional with pancetta and scamorza, you can elevate the dish with seasonal vegetables like zucchini, mushrooms, or spinach for added texture and flavor, or even sun-dried tomatoes for a Mediterranean twist.

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.

Important Notes When Making Neapolitan Spaghetti Frittata:

Pasta doneness matters – If cooking spaghetti fresh, boil it just to al dente. Overcooked pasta will turn mushy once combined with the egg mixture and fried, losing the characteristic bite that makes this frittata satisfying.

Cool the pasta slightly – Never add steaming-hot pasta directly to the eggs and cheese, or you risk scrambling the eggs. Let the spaghetti cool to room temperature (or use chilled leftovers) for the perfect creamy binding.

Choose the right skillet – A non-stick or well-seasoned cast-iron pan works best to prevent sticking and ensure a clean flip. The skillet should be wide enough for the mixture to spread evenly, but not so large that the frittata turns thin and fragile.

Don’t overload with moisture – Avoid watery vegetables or excessive oil, as extra liquid can prevent the frittata from setting properly. If adding veggies, sauté them first to remove excess water.

Season thoughtfully – Since cheese, pancetta, and cured meats are already salty, be conservative with added salt. Always taste the mixture before adjusting seasoning to avoid an overly salty final dish.

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Rest before slicing – Just like a traditional frittata, let the spaghetti frittata rest for a few minutes after cooking. This helps it firm up, making slices neater and easier to serve, whether warm or cold.

Serve versatile – This dish is excellent warm as a main course, but also shines as a picnic item, snack, or even a cold slice tucked into bread for a rustic sandwich. Its adaptability is part of its enduring charm.

How To Enjoy Neapolitan Spaghetti Frittata After Cooking:

Serving Warm

Main Course Meal – Serve wedges of the frittata straight from the skillet while it’s still warm. Pair it with a crisp green salad dressed simply with olive oil and lemon juice to balance the richness.

Hearty Side Dish – Offer it alongside roasted meats, grilled chicken, or even a bowl of soup. Its savory, cheesy depth complements lighter main dishes.

Family-Style Dining – Cut into generous slices and serve on a large platter at the center of the table. It’s perfect for sharing during a casual family dinner.

Enjoying Cold

Picnic Food – This frittata shines as a cold dish. Pack slices into parchment or foil for an easy portable meal. It holds its texture beautifully and doesn’t require reheating.

Lunchbox or Snack – Slice into small squares and enjoy as a snack on the go, or tuck a piece into a lunchbox for a filling bite during the day.

Rustic Sandwich Filling – Slip a cold wedge of the frittata between two slices of crusty bread for a traditional Southern Italian street-food style sandwich. A drizzle of olive oil or a tomato slice makes it even better.

Pairings & Complements

Drinks – Pair warm frittata with a glass of dry white wine like Falanghina or a light red such as Chianti. For a non-alcoholic option, sparkling water with lemon works beautifully.

Cheese Enhancement – Grate extra Parmigiano over the top just before serving for added umami depth.

Condiments – A spoonful of marinara sauce on the side adds a tangy contrast, while chili oil can provide a spicy kick for those who enjoy heat.

Occasions to Serve

Casual Family Dinners – It’s hearty, affordable, and crowd-pleasing.

Potlucks or Gatherings – Easy to slice into bite-sized portions that travel well.

Holiday Spreads – Serve it as part of a brunch buffet or alongside antipasto platters for festive occasions.

Nutrition Information:

For Neapolitan Spaghetti Frittata (per serving, based on 6 servings):

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.