5 Ingredients or Fewer

Spaghetti Frittata

October 18, 2015
2 Ratings
Photo by Skye McAlpine
  • Serves 6
Author Notes

This is a great way to use up leftover pasta. You can make this recipe with any pasta (even one that's been sauced!) of any shape, though I find that spaghetti work particularly well. If the pasta is already covered in a rich sauce, perhaps omit the pancetta. —Skye | From My Dining Table

What You'll Need
  • 6 eggs
  • 3 tablespoons grated Parmesan
  • 300 grams cold cooked spaghetti
  • 180 grams pancetta
  1. Crack the eggs into a large bowl and whisk with a fork.
  2. Add the Parmesan to the eggs, stir until well combined, then add the spaghetti. Mix well until all the pasta is covered with egg.
  3. Set a medium-sized pan over a medium heat and toss in the pancetta. Fry for a few minutes until it begins to crisp.
  4. Leaving a little of the fat from the pancetta in the bottom of the pan, remove the cooked pancetta and toss it into the bowl with the pasta and egg. Give it all a good mix.
  5. Set the pan back on the heat and spoon in the pasta mixture.
  6. Fry the frittata gently on one side for a few minutes until golden brown.
  7. When the frittata begins to come away at the edges of the pan, flip it over and fry on the other side for a further 3 to 5 minutes, until golden brown.
  8. Serve piping hot.

See what other Food52ers are saying.

  • Nancy Brandwein
    Nancy Brandwein
  • Skye | From My Dining Table
    Skye | From My Dining Table
  • Mark

3 Reviews

Mark November 17, 2015
Why was this dish listed under veggie mains when one of the three listed ingredients is pancetta??
Skye |. November 17, 2015
Hi Mark, apologies - that must be a mistake. But if you want to make a vegetarian version - it is delicious without the pancetta too! Xx
Nancy B. October 30, 2015
I've been making this for years. It is a terrific way to use up pasta and a go-to dish for any potluck or school function. However, I'd amend. Six eggs! Seems a lot. Also, most people don't have 2/3 lb pasta leftover. When I make from scratch I just use 1/3 pound spaghetti. The boiled spaghetti is mixed with a couple tablespoons butter, salt, pepper and parsley (then anything you want) and three eggs when pasta cools down. Can be cooked in a tablespoon of butter if you don't want to use meat fat. The 3 egg/1/3 lb version is nice and thin but still substantial. I think it's in one of Marcella Hazan's book. A real keeper.