With Spaghetti Frittata, what started as a practical way to repurpose leftovers has become a new and delicious way to enjoy spaghetti or other day-old pasta.

Bake at 400 for 25 minutes – 15 minutes doesn’t cut it. Pour pasta/egg mixture in 10″ pan. No need to flip it out. Maybe add caramelized onions plus fresh herbs to add more flavor.

Splendid Table also has a version.

Serves 6

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INGREDIENTS
1⁄2 lb. spaghetti
3⁄4 cup light cream
2 Tbsp. unsalted butter or less – for greasing pan
3⁄4 oz. Grana Padano
8 eggs
extra-virgin olive oil
salt – pepper

INSTRUCTIONS
Preheat the oven to 400°F.

Place the Grana Padano, cream, salt and pepper in a mixing bowl, then beat in the eggs.

Bring a pot of salted water to a boil.

Cook spaghetti until al dente, then transfer directly into a bowl of iced water.

Strain the spaghetti and combine with the egg mixture.

Grease a 9 1/2” round baking pan with butter and place the spaghetti inside.

Top with a little Grana Padano, place in the oven and bake for 15 (meaning 25) minutes.

Remove the frittata from the oven and turn it upside down onto a serving dish – not necessary.

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Splendid Table

Born to make wise use of leftover pasta, frittata di spaghetti is an underrated, versatile, and fun recipe to add to your repertoire. You can serve it as part of a buffet; cut into generous slices, or cube it for an unusual starter. It makes a great packed lunch for day trips, picnics, and beach outings too.

The frittata is usually made with spaghetti, vermicelli, or bucatini, but short pasta such as penne or rigatoni will also work. Eggs are the ingredient that binds everything together: as a general rule, allow one egg per person, and maybe one more for the pan. As the recipe was created to use leftovers, consider it a blank canvas and use it to upcycle any leftover cheese that has been sitting at the back of your fridge for too long: grated Parmigiano-Reggiano or pecorino or cubed or sliced mozzarella, scamorza, or provola. You can also add salami, pancetta, or mortadella.

8 ounces/225 g spaghetti
1 cup/260 g Garlicky Tomato Sauce
4 large/200 g eggs
Fine sea salt
10½ ounces/300 g whole-milk mozzarella, torn into bite-size pieces
¾ cup/75 g grated Parmigiano-Reggiano, grated on the small holes of a box grater
Extra-virgin olive oil
1 clove garlic

Bring a large pot of water to a rolling boil and salt it generously. Add the spaghetti and cook according to the package instructions until al dente. Drain and transfer to a large bowl. Add the tomato sauce and toss to coat. Let cool completely. 

In a small bowl, beat the eggs with a pinch of salt.

When the spaghetti has cooled, add the beaten eggs, mozzarella, and Parmigiano-Reggiano and stir until thoroughly combined. 

Heat an 8-inch/20 cm nonstick frying pan over medium heat until hot, then add a drizzle of olive oil and the garlic. Cook, stirring, until the garlic is golden; remove and discard the garlic. 

Add the spaghetti to the pan, pressing it into an even layer with a spatula. Cook for 10 to 12 minutes, until a golden crust has developed on the bottom. Invert a large plate over the pan and, in one quick motion, flip the frittata onto the plate. Return the pan to the stove and add a drizzle of olive oil, then slide the frittata back into the pan and cook on the second side until golden brown, about 8 minutes. Serve hot. 

Note: If you want to add salami or another meat or cheese, dice it or cut into thin strips and add to the dressed spaghetti along with the beaten eggs, then proceed as instructed in the recipe.