ItalianNeapolitan
Neapolitan Pasta Frittata
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A classic Neapolitan recipe for using leftover spaghetti, mixed with eggs, pecorino and parmesan cheese, then fried until crispy on the outside and soft inside. Traditionally eaten cold or at room temperature, wrapped in foil for picnics or trips.
- Difficulty
- medium
Ingredients
7 items- 1/2 kgSpaghetti AvanzatiLeftover spaghetti, preferably plain without sauce
- 12 pcsEggs
- PecorinoTo taste, grated
- ParmigianoLess than pecorino, to taste, grated
- Black PepperGenerous amount, to taste
- SaltPinch
- OilFor frying
Method
- Crack 12 eggs into a large bowl.
- Add a generous amount of black pepper, pecorino cheese, a little less parmesan cheese, and a pinch of salt. Mix well with a fork or whisk.
- Add about 500 g of leftover spaghetti (white or with tomato sauce, but chef prefers plain). Use your hands (with gloves) to mix the pasta into the egg mixture, ensuring every strand is coated.
- Heat a generous amount of oil in a non-stick pan over high heat.
- Pour the pasta mixture into the pan and spread evenly. Reduce heat slightly.
- Cook on high heat for 1 to 1.5 minutes, then lower the heat. Cover the pan with a lid or another pan and cook for a few more minutes until the bottom is golden and crispy.
- Flip the frittata carefully. Use a plate or another pan to turn it over. Cook the other side for a few minutes until golden.
- Remove from heat and let the frittata rest. Do not eat it hot; it is traditionally eaten at room temperature. Wrap in aluminum foil if desired.
