🇮🇹 Frittata di Pasta
🇮🇹🍝Frittata di Pasta is a medium Italian recipe that serves 4. 460 calories per serving. Recipe by Giovanni Siracusa on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $7.10 total, $1.78 per serving
Ingredients
- 400 g Spaghetti (cooked al dente, drained)
- 4 large Eggs (room temperature)
- 150 g Provolone Cheese (grated)
- 100 g Salami (thinly sliced and chopped)
- 2 tbsp Olive Oil (extra‑virgin)
- 1 tsp Salt (to taste)
- 0.5 tsp Black Pepper (freshly ground)
Instructions
Cook Spaghetti
Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook al dente for 8–10 minutes. Drain and set aside.
Time: PT10M
Temperature: boiling
Prepare Egg Mixture
In a large mixing bowl, crack the eggs, add salt and pepper, and whisk until fully combined and slightly frothy.
Time: PT2M
Combine Cheese and Salami
Stir the grated provolone and chopped salami into the beaten eggs until evenly distributed.
Time: PT2M
Mix Spaghetti with Egg Mixture
Add the cooked spaghetti to the bowl and toss gently so every strand is coated with the egg‑cheese‑salami mixture.
Time: PT3M
Heat Olive Oil
Heat 2 tbsp olive oil in a 10‑inch non‑stick frying pan over medium heat until shimmering.
Time: PT2M
Temperature: medium
Cook First Side
Pour the pasta‑egg mixture into the pan, spreading it evenly. Cook without moving until the bottom is golden and set, about 5 minutes.
Time: PT5M
Temperature: medium
Flip the Frittata
Place a large plate over the pan, invert the frittata onto the plate, then slide it back into the pan to cook the other side.
Time: PT2M
Temperature: medium
Finish Cooking
Cook the second side until golden and the center is firm, another 4–5 minutes.
Time: PT5M
Temperature: medium
Rest and Slice
Transfer the frittata to a serving platter, let it rest for 5 minutes, then cut into wedges.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 22g
- Fiber
- 2g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Eggs, Milk, Gluten
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine
- Instead of Eggs: Egg substitute (equivalent to 4 eggs), 4 egg whites
- Instead of Provolone Cheese: Mozzarella, Provolone dolce
- Instead of Salami: Pepperoni, cooked ham
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Mixing Bowl
- Pot with Lid
- Colander
- Fork or Whisk
- Non‑Stick Frying Pan (10‑12 inch)
- Wide Spatula
- Serving Platter (optional)
- Cutting Board (optional)
- Chef's Knife (optional)
Critical Steps — Do Not Skip
- Flipping the frittata without breaking it
- Ensuring the bottom is fully set before flipping
- Cooking at medium heat to avoid burning
Chef Tips from the Video
- Add a pinch of red‑pepper flakes to the egg mixture for subtle heat
- Finish with freshly chopped parsley for color and freshness
- Day‑old spaghetti works best because it’s drier and holds the custard better
Troubleshooting
Frittata sticks to the pan
Use a well‑seasoned non‑stick pan or add a little extra olive oil before pouring the mixture
Frittata cracks or breaks when flipping
Make sure the bottom is fully set and use a wide spatula with a plate to support the flip
Center remains runny after the second side
Lower the heat and cook a few minutes longer until the center feels firm
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Wrap tightly and freeze for up to 1 month
Room temperature: Do not leave at room temperature longer than 2 hours
Make-Ahead Tips
- Prepare the egg‑cheese‑salami mixture up to step 4 and refrigerate for up to 12 hours
- Cook the spaghetti a day ahead, rinse with cold water, and store in the fridge
Frequently Asked Questions
What is the cultural significance and history of pasta frittata in Italian cuisine?
Pasta frittata, often called "frittata di pasta," originated as a frugal way for Italian families to reuse leftover pasta by binding it with eggs and cheese, turning it into a hearty, portable dish that could be served for any meal.
How is pasta frittata traditionally served in Southern Italy?
In Southern Italy the frittata di pasta is typically served warm, sliced into wedges, and accompanied by a simple salad or crusty bread, making it a popular street‑food snack and a home‑cooked comfort meal.
What regional variations of pasta frittata exist within Italy?
Northern regions may use butter and Parmesan, while Central Italy favors provolone and salami; in the south, ricotta or pecorino replaces provolone and spicy soppressata adds heat, reflecting local cheese and cured‑meat traditions.
During which Italian celebrations is pasta frittata commonly prepared?
Pasta frittata is often made for family gatherings, Easter lunches, and festive holidays such as Ferragosto because it can be prepared ahead and served to large groups without much fuss.
What authentic ingredients define a traditional Italian pasta frittata versus common substitutes?
Authentic recipes use Italian durum‑wheat pasta, farm‑fresh eggs, provolone or pecorino cheese, and cured meats like salami or pancetta; substitutes like mozzarella, pepperoni, or other pasta shapes are acceptable but alter the classic flavor profile.
What other Italian dishes pair well with pasta frittata?
A light arugula salad with lemon vinaigrette, roasted vegetables, or a simple tomato bruschetta complement the richness of pasta frittata, creating a balanced Italian‑style meal.
What are the most common mistakes to avoid when making pasta frittata?
Common errors include flipping before the bottom is fully set, using too high heat which burns the exterior, and adding hot pasta directly to the egg mixture which can scramble the eggs.
Why does this recipe use medium heat instead of high heat when cooking the frittata?
Medium heat allows the interior to set gently while the exterior turns golden, preventing the outside from burning before the custard inside is cooked through.
Can I make pasta frittata ahead of time and how should I store it?
Yes, you can prepare the egg‑cheese‑salami mixture up to step 4 and refrigerate; once cooked, store slices in an airtight container in the refrigerator for up to three days or freeze for up to a month.
What does the YouTube channel Giovanni Siracusa specialize in?
The YouTube channel Giovanni Siracusa specializes in authentic Italian home cooking, focusing on traditional recipes, regional ingredients, and practical techniques for everyday cooks.
How does the YouTube channel Giovanni Siracusa's approach to Italian cooking differ from other Italian cooking channels?
Giovanni Siracusa emphasizes simplicity, using pantry staples and minimal equipment while still honoring regional flavors, whereas many other channels often rely on elaborate setups or modern twists.
Last updated: September 2, 2026
