Entree: Italy – Campania / Naples – Frittata di Pasta (A savory Neapolitan egg-and-pasta omelette made from leftover spaghetti mixed with cheese and cured pork, pan-fried and finished until set and golden)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) extra-virgin olive oil
- 4 oz (115 g) pancetta, diced
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 8 oz (225 g) cooked spaghetti, drained and cooled
- 6 large eggs, approx. 10.5 oz (300 g)
- 1/2 cup (50 g) finely grated Pecorino Romano
- 2 tbsp (30 ml) whole milk
- 1/2 tsp (3 g) fine sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more for serving
- 1 tbsp (15 ml) unsalted butter for the pan

Instructions

1. In a medium skillet over medium heat, warm the olive oil and add the diced pancetta. Cook until the fat renders and the pancetta is crisp, about 4–5 minutes. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Remove from heat and let cool slightly.
2. In a large bowl whisk the eggs with the milk, Pecorino Romano, salt, and black pepper until combined. Add the cooked spaghetti and the pancetta-onion mixture and toss so the pasta is evenly coated.
3. Heat an ovenproof 10–11 inch (25–28 cm) skillet over medium-low heat and add the butter, swirling to coat. Pour the pasta-and-egg mixture into the skillet, spreading it evenly and pressing gently to compact.
4. Cook on the stovetop over low-medium heat until the edges begin to set and turn golden, about 6–8 minutes. Shake the pan occasionally to prevent sticking.
5. Transfer the skillet to a preheated broiler (or very hot oven) and broil 2–4 minutes until the top is set and slightly golden. Alternatively, cover the skillet and finish on low heat until the center is cooked through.
6. Remove from the heat and let rest 5 minutes. Invert or slice directly in the skillet into wedges. Serve hot or at room temperature with an extra sprinkling of Pecorino and black pepper.