Spaghetti frittata

Name: Spaghetti frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: Spaghetti 0.8 lb; Eggs 5; Whole milk ½ cup; Parmigiano Reggiano PDO cheese for grating ½ cup; Smoked scamorza cheese 3.5 oz; Smoked pancetta 1 ¾ cup; Thyme 1 sprig; Black pepper 1 pinch; Extra virgin olive oil to taste; Garlic 1 clove

it es br de fr

421

Calories per serving

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 persone
Cost: Low

PRESENTATION

The spaghetti frittata is a beloved Italian dish that ingeniously repurposes leftover pasta into a satisfying meal. Combining al dente spaghetti with beaten eggs, grated Parmesan cheese, and a touch of seasoning, this frittata offers a harmonious blend of flavors and textures. Traditionally enjoyed as a convenient way to minimize waste, the spaghetti frittata has become a staple in Italian households, celebrated for its simplicity and versatility. Whether served warm or at room temperature, it's perfect for breakfast, lunch, or dinner. Our version includes the addition of smoked bacon and scamorza cheese, adding a delightful depth of flavor to this classic recipe.

INGREDIENTS: 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

Preparation

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!

Storage

Keep your spaghetti frittata in the fridge for up to 2 days.

Freezing is not recommended.

Tips

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.

For the translation of some texts, artificial intelligence tools may have been used.

Spaghetti frittata

PRESENTATION

How to prepare Spaghetti frittata

Storage

Tips

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