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Spaghettone Frittata

Spaghettone Frittata

By GarofaloPublished on 30 May 2022This 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.
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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.