Pasta Frittata
4 servings
40 minutes
Pasta frittata is a classic dish of Italian cuisine, originating from home gastronomy where food is not wasted. It emerged as a way to use leftover pasta, turning it into a golden pie infused with the creamy flavor of eggs and a savory hint of parmesan. Variations of the recipe may include pancetta, adding a rich meaty aroma to the dish. When baked, the pasta becomes crispy on the outside but remains tender inside, with its aromatic layers unfolding with each bite. Served hot or at room temperature, it is perfect for both cozy dinners and outdoor picnics. The simplicity and availability of ingredients make pasta frittata a popular solution for family meals, while its versatility allows for experimentation with add-ins to create new flavor combinations.
1
Boil the pasta in salted water until al dente. Drain the water and mix them in a large bowl with butter or olive oil. Let cool.
- Spaghetti: 150 g
- Salt: to taste
- Extra virgin olive oil: 4 tablespoons
2
Preheat the oven to 180°C.
3
In a large bowl, mix the pasta with the remaining ingredients. Season with salt and pepper to taste. Place in a pan and heat over medium heat.
- Pancetta: 50 g
- Chicken egg: 6 pieces
- Grated Parmesan cheese: 120 g
- Salt: to taste
- Ground black pepper: to taste
4
Cook until the mixture hardens at the bottom. Then transfer to the oven. Bake for 10 minutes. Remove from the oven, serve immediately or at room temperature.