Italian Pasta Frittata (Frittata di Spaghetti)

Ingredients

• 3 oz Pancetta (cubed; render fat in a cold pan)
• 5 oz Taleggio Cheese (cubed; melts beautifully; can substitute with scamorza, mozzarella, or fontina)
• 5 pcs Eggs (large, room temperature)
• 7 oz Cooked Pasta (any shape, leftover, cooled)
• 0.25 cup Parmigiano Reggiano (freshly grated)
• 1 tbsp Olive Oil (extra virgin, helps crisp the crust)
• 2 tbsp Sun‑dried Tomatoes (optional, chopped)
• 2 tbsp Olives (optional, sliced)

Instructions

1. Prep Ingredients

   Cube the pancetta, cube the Taleggio cheese, grate the Parmigiano, and whisk the 5 eggs in a mixing bowl until fully combined. If using, chop sundried tomatoes and slice olives.

   Time: PT5M

2. Render Pancetta

   Add the cubed pancetta to a cold skillet, turn the heat to medium, and cook until the fat has rendered and the pieces are lightly browned, about 6 minutes.

   Time: PT6M

   Temperature: medium heat

3. Combine Pancetta with Pasta Mixture

   Transfer the cooked pancetta to the bowl with the whisked eggs, add the leftover pasta, cubed Taleggio, grated Parmigiano, and optional sundried tomatoes or olives. Mix until everything is evenly coated.

   Time: PT2M

4. Add Olive Oil to Pan

   Add 1 tbsp olive oil to the rendered pancetta fat in the skillet and heat for about 1 minute.

   Time: PT1M

   Temperature: medium heat

5. Cook the Bottom Layer

   Pour the pasta‑egg mixture into the skillet, pressing it down firmly so it reaches the sides of the pan. Cook over medium heat until the edges set and the bottom is golden, about 7 minutes.

   Time: PT7M

   Temperature: medium heat

6. Finish in the Oven

   Transfer the skillet to a pre‑heated oven at 200°C (400°F) and bake for 10 minutes, or until the top is fully set and lightly golden.

   Time: PT10M

   Temperature: 200°C

7. Optional Flip and Finish on Stovetop

   If you prefer a stovetop finish, slide the cooked side onto a plate, invert the skillet over the frittata, and flip it back into the pan. Cook another 5‑10 minutes until the second side is crispy and the egg is fully cooked.

   Time: PT7M

   Temperature: medium heat

8. Rest and Slice

   Slide the frittata onto a cutting board, let it rest for 2 minutes, then cut into wedges and serve.

   Time: PT2M

Nutrition Facts

Calories

832

Protein

57 g

Carbohydrates

56 g

Fat

68 g

Fiber

2 g