Pasta Frittata

La storia di questo piatto

In Campania, a plate of pasta is never left behind, only waiting for its second life. The frittata di pasta is that quiet Neapolitan alchemy: yesterday's supper turned into a golden, humble and generous thing.

Ingredienti

• 400 g Leftover cooked pasta (spaghetti or rigatoni)
• 5 pcs Eggs
• 60 g Grated Pecorino Romano cheese
• 1 pinch Freshly ground black pepper
• 1 pinch Salt (a little: pecorino is already salty)
• 4 tablespoons Extra virgin olive oil
• 1 pcs White onion (optional, variation)

Preparazione

1. Take the leftover pasta out of the fridge at least 20 minutes beforehand so it doesn't hit the pan cold. The onion is an optional, non-traditional variation: if using it, slice it very thinly. Pour 2 tablespoons of oil into a 26-28 cm nonstick pan with a lid and heat over medium heat. Add the onion and sweat it, stirring occasionally, for about 5 minutes: it is ready when glossy, soft and just golden at the edges. If you prefer the frittata without onion, skip this step and heat the 2 tablespoons of oil directly.
2. Add the pasta to the pan (with or without onion) and toss carefully so every strand is coated in fragrant oil. Heat over medium heat for 2-3 minutes, stirring often so it doesn't stick to the bottom; if it tends to, lower the flame. It is ready when hot through to the centre. Then turn off the heat and let it cool for 2-3 minutes: it should be warm, not boiling, otherwise the egg will scramble.
3. In a large bowl, beat the eggs with a fork, then stir in the grated Pecorino, a grind of pepper and a pinch of salt (little, since pecorino is already salty). Taste a teaspoon of the mixture and adjust salt and pepper if needed. Mix until smooth with no streaks of egg white. Pour it over the warm pasta, off the heat, and toss with quick, decisive movements so every strand is coated in egg and cheese without forming lumps.
4. Return the pan to medium-low heat and tilt it slightly while running 1 tablespoon of oil along the edges: the oil slips underneath and helps the frittata release cleanly. Level the surface with the back of a spoon, cover with the lid and cook undisturbed for 6-8 minutes: patience is the real secret here. It is ready to flip when the edges pull away on their own, the surface is nearly set and a golden crust has formed underneath.
5. Place a large plate upside down over the pan, hold it firmly at the sides and, with a confident motion and without hesitation, flip everything in one swift move: hesitation is what makes a mess. Return the pan to the heat and add the last tablespoon of oil, letting it run across the bottom. Slide the frittata back into the pan from the still-pale side and let it brown, uncovered, for 5-6 minutes, until this side too is crisp and amber.
6. Slide the frittata onto a cutting board or large plate and let it rest for 5 minutes: it firms up a little and cuts without crumbling. Cut into wedges or slices and serve warm or at room temperature. Classic Neapolitan variation: use leftover pasta already dressed with tomato sauce or ragù (in that case reduce the salt and pecorino) and add diced smoked provola and Neapolitan salami; the white version with pecorino and pepper, closer to carbonara, is a border interpretation between Campania and Lazio.