Pasta Frittata

La storia di questo piatto

Born in the narrow, sun-drenched vicoli of Naples, the frittata di pasta is the quiet triumph of cucina povera — where yesterday's spaghetti transforms into golden discs of edible memory, carried in paper wrapping through the streets like a secret between generations.

Ingredienti

• 300 g Leftover cooked pasta (spaghetti or rigatoni)
• 6 number Eggs
• 80 g Grated Pecorino Romano cheese
• 1 pinch Freshly ground black pepper
• 1 pinch Salt
• 4 tablespoons Extra virgin olive oil
• 1 number White onion (optional)

Preparazione

1. Slice the onion into the thinnest possible slivers—this way it will soften quickly and surrender all its natural sweetness without burning. Let it glide into the pan with oil that's already hot, over medium-high heat, and let it cook until it becomes glossy and just barely golden at the edges: if this isn't to your taste, you can skip this step without worry—the frittata will turn out delicious either way.
2. Pour the pasta, already rested, into the pan with the onion and stir with care, turning every strand well so it drinks in the flavor and clings to the fragrant oil. It should heat through completely and evenly, without sticking to the bottom of the pan: if needed, turn the flame down just a notch.
3. In a large bowl, beat the eggs with a fork, then add the grated Pecorino cheese, a grinding of pepper, and a pinch of salt, stirring until the mixture is smooth and completely combined. Pour it over the pasta while it's still hot and mix with quick, confident movements, so that every strand gets thoroughly coated in egg and cheese without any lumps forming.
4. Lower the heat to medium, drizzle the remaining two tablespoons of oil along the edges of the pan—this will help the frittata release cleanly—and let it cook without touching anything. This is where patience becomes your secret weapon: don't stir, just wait for the edges to begin pulling away from the sides on their own and the surface to set, the telltale sign that underneath, a beautiful golden crust is forming.
5. Place a large plate upside down over the pan, grip both sides firmly with your hands, and in one confident, decisive motion flip everything over at once. Let the frittata slide back into the pan from its still-pale side, and let it brown until this side too becomes crispy and golden amber, filling your kitchen with the irresistible aroma of toasted cheese.
6. Slide the frittata onto a cutting board or large plate and let it rest for a few minutes: it will firm up slightly and become much easier to slice without crumbling apart. Cut it into slices or wedges the way they do in Naples, and bring it to the table while still warm, perhaps wrapped in a sheet of paper like a proper street snack.