Frittata di Maccheroni
To me, the frittata is an underrated star of home cooking. Growing up, we ate frittate for dinner when we were too tired to cook, when the fridge was full of leftovers, or when it was too hot to spend hours in the kitchen. I still love having a frittata for dinner - my latest go-to recipe includes sliced potatoes, baby asparagus, and thyme.
The frittata di maccheroni (or frittata di pasta, frittata di spaghetti, or frittat e maccarun), however, is an extra special dish to me. It reminds me of my dad, who loved having them and would always request it made extra crispy on the outside.
In Campania (and some other parts of Italy) this type of frittata is a common way to use up leftover spaghetti. They’re usually made at home, but you can also sometimes found them sold in stalls on the streets in Naples. It’s also a popular food to take to the beach, on day trips, and on picnics.
There are many variations on this dish (see more on this below), but the following recipe is pretty close to the way my family makes it:
Ingredients:
400g spaghetti (dry weight)
5 eggs
splash of milk (optional; if needed)
100g scamorza affumicata, cubed
50g grated Pecorino Romano
salt and pepper, to taste
extra virgin olive oil, as needed
This recipe is generally made with leftover pasta, but if you are starting from scratch, cook your pasta al dente and let cool.
Beat your eggs (optionally include a splash of milk if they are small) with the Pecorino Romano, salt, and pepper. Add in the cooled spaghetti and scamorza and mix to combine.
Pour a few tablespoons of olive oil into a nonstick pan and put over a medium-low flame. Add in the pasta before the oil fully heats up; this will help prevent sticking.
Cover the pan and cook until the frittata begins to set and is golden brown on the bottom.
To flip: Invert a plate on the top of the pan. Carefully flip the frittata out onto the plate, and then quickly slide it back into the pan. Keep cooking (uncovered) until the frittata is completely set and is crisped on the second side.
Enjoy hot out of the pan, or eaten cold later!
Variations:
There are many variations to this base recipe, which can be modified to use up whatever leftovers you have on hand. While I only added in cheese, it’s also common to add cubes of pancetta or salami.
Others put half of their spaghetti/egg mixture in the pan, add in layers of cheese and sliced meats such as prosciutto cotto, and then top with the remaining pasta to create a stuffed frittata.
Another variation uses spaghetti that had already been dressed with tomato sauce.
You can also use other types of long-cut pasta (i.e. bucatini) if that’s what you have on hand. I have also seen some use a higher ratio of egg to pasta - this recipe in particular yields a pretty dense, spaghetti-heavy frittata, which in my opinion is the most traditional way. But if you prefer to add in an extra egg, go for it! It’s all about personal preference and transforming your leftovers.
