Spaghettone Frittata
By Garofalo
Published on 30 May 2022
This is a traditional Neapolitan spaghettone frittata recipe which isn’t well known in the UK. A great way to use up leftover spaghetti, it uses Garofalo Spaghettone XXL, which is a thicker spaghetti, for extra bite and texture. An easy-to-make recipe that takes just 25 minutes, it’s a fantastic way to transform leftovers into an appetising meal that’s ideal for lunch.Time and servings
40 minsTotal time
10 minsPrep time
30 minsCooking time
Ingredients
- 100 g of diced pancetta
- 180 g of pasta garofalo spaghettone xxl
- 3 eggs
- 50 g of parmigiano reggiano, grated
- 80 g of pecorino romano, grated
- 2 tbsp of olive oil
Method
Step 1
Fry the pancetta in a pan until crispy, then set aside.Step 2
Bring a large pan of salted water to the boil and cook the Garofalo Spaghettone for 16 mins, as stated on the packet.Step 3
Whilst the pasta cooks, beat the eggs with the parmigiano reggiano, pecorino romano, pancetta and a pinch of salt and pepper.Step 4
Drain the pasta, let it cool slightly and then add it to the egg mixture. Stir together well until a silky sauce forms.Step 5
In a frying pan, heat 1 tbsp of the oil and add a generous forkful of the pasta mix, twisting it into a pancake shape.Step 6
Cook until a crispy golden crust has formed on both sides and the frittata is cooked through.Step 7
Repeat the process until all of the pasta is used.Step 8
Serve hot or cold according to taste.