- Energy Kcal 421
- Carbohydrates g 49.6
- of which sugars g 2.9
- Protein g 20.4
- Fats g 15.7
- of which saturated fat g 6.82
- Fiber g 1.7
- Cholesterol mg 186
- Sodium mg 533
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 20 min
- Serving: 6 people
- Cost: Low
It is neither a first course of spaghetti nor a classic frittata (egg-based dish) to serve as a second course, it is a unique finger-licking dish, to be tasted strictly in slices: the spaghetti frittata! Just saying the name makes your mouth water: grandmothers, aunts and mothers keep the secret of the perfect spaghetti frittata to be served on the beach as a satisfying lunch or at home as a recycling dish so as not to waste any pasta left over from the night before. Our version includes the addition of scamorza cheese and smoked bacon, but some add only Parmesan cheese to the base of spaghetti with tomato sauce, as it is commonly done in Naples. We have tried so many versions that we can't tell which is our favorite, even the simplest version, the scammaro frittata!
- Spaghetti 0.8 lb (350 g)
- Eggs 5
- Whole milk ½ cup (100 g)
- Parmigiano Reggiano PDO cheese ½ cup (50 g) - for grating
- Smoked scamorza cheese 3.5 oz (100 g)
- Smoked pancetta 1 ¾ cup (50 g)
- Thyme 1 sprig
- Black pepper 1 pinch
- Extra virgin olive oil to taste
- Garlic 1 clove
How to prepare Spaghetti frittata
To make spaghetti frittata, first place a pan full of salted, it will be used to cook the pasta. Meanwhile, make the filling: dice the smoked bacon 1 and scamorza cheese 2. As soon as the water boils, pour in the spaghetti and cook them until very firm to the bite 3.
Pour the eggs into a large bowl, add the thyme leaves 4 and milk 5, then salt and pepper 6.
Season with grated cheese 7 and mix well to obtain a homogeneous mixture 8. Incorporate the filling 9 and stir again.
As soon as the pasta is cooked, drain it in a bowl and season it with a drizzle of olive oil 10. Add the pasta to the filling 11 and stir again to blend. Take a flared round pan (we used one measuring 12 inches (30 cm) at the top and 10 inches (26 cm) at the bottom). Brown a clove of garlic in oil 12.
Remove the garlic clove and pour in the spaghetti 13. Distribute them evenly with a spatula 14, then cook over a high heat for 1 minute so that the base hardens, then lower the heat, cover with the lid and cook for 15 minutes 15.
It's time to turn the frittata: shake the pan to make sure it is detached from the bottom, place a plate of the diameter of your pan 16 on top of the frittata, turn the pan upside down 17 and cook uncovered for another 5 minutes. The frittata is ready 18, enjoy it sliced warm or cold!
Keep your spaghetti frittata in the fridge for up to 2 days.
Freezing is not recommended.
In the spaghetti frittata, as in any frittata, the ingredients can be imaginatively replaced according to taste: you could opt for prosciutto or baked ham instead of bacon, or replace smoked provola cheese with mozzarella, Emmentaler or Gruyere cheese. You can also prepare the frittata with leftover spaghetti already seasoned and adjust the seasoning to taste.