Frittata di Pasta

When it's hot outside, it's nice to be able to reach into the fridge and have a frittata di pasta or spaghetti pie waiting for you. Cut off a wedge and eat it with your fingers. You can use leftover spaghetti that is already dressed with tomato sauce. Or make a version that includes chopped cold cuts. I like to add hunks of guanciale, effectively making a carbonara pie. If you omit the cheese and use only eggs, sprinkle a little sugar on the final product for a sweet pie. No matter what you do, this staple of beach picnics in Naples is easy and inexpensive to make so feel free to improvise.

Frittata di Pasta or Spaghetti Pie

The bottom side of a frittata di spaghetti cooked on a cast iron skillet.

The bottom side of a frittata di spaghetti cooked on a cast iron skillet.


1 lb thick spaghetti or bucatini 

6 large eggs

1 cup of pecorino romano or parmigiano reggiano, grated 

6 tablespoons extra virgin olive oil


Cook spaghetti until al dente, drain and let cool for 20 minutes.

Beat the eggs into a large bowl and then pour over the spaghetti. Add the cheese. Mix everything together with tongs until all the pasta is well coated.

Coat the bottom of a large non-stick or cast iron pan with olive oil or bacon fat and place it over medium heat. When the oil begins to sizzle, dump the entire mixture into the pan. Let cook for about 5 minutes or until the egg toward the bottom of the pan starts to set.

Traditionally, the frittata is then flipped in the pan. I instead remove the pan from the stove and place it under the broiler for 3 minutes to cook the top portion. (It's easier!)

Finish by sprinkling with more cheese.