Frittata di Spaghetti (Neapolitan Spaghetti Frittata with Leftover Pasta)

Method

1. 1Prepare the pasta. If using leftover spaghetti from the day before, take it out of the fridge 15-20 minutes before cooking to let it warm to room temperature — cold pasta straight from the fridge will shock the egg mixture. If using freshly cooked spaghetti, cook 125 g dry spaghetti in heavily salted boiling water until strictly al dente (reduce package time by 1-2 minutes). Drain, rinse under cold water briefly to stop cooking, then toss with 1 tablespoon olive oil and let cool for 15 minutes. You need 250 g of cold cooked pasta. If the strands are clumped, separate them gently with your hands without tearing.
2. 2Mix the egg base. Crack 5 large eggs into a large mixing bowl. Whisk thoroughly until the yolks and whites are fully combined and slightly frothy. Add 80 g of finely grated Parmigiano-Reggiano (grate it yourself — pre-grated is grainy and won't melt properly), 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 2 tablespoons of finely chopped fresh parsley. Whisk again until smooth. The egg mixture should be uniform and rich yellow with visible flecks of green parsley.
3. 3Combine pasta, eggs, and cheese off the heat. Cut 100 g of scamorza into 1 cm cubes (don't shred — cubes create the characteristic molten 'pockets' inside the frittata). Add the cold spaghetti and the scamorza cubes to the egg mixture. Use a fork or your hands to gently fold everything together until every strand of spaghetti is coated in egg-cheese mixture and the cheese cubes are evenly distributed. Don't overmix — you want the spaghetti to stay long and intact. Let the mixture rest for 5 minutes so the pasta absorbs some of the egg.
4. 4Heat the pan correctly. Place a 24-26 cm non-stick frying pan (in perfect condition, no scratches) over medium heat. Add 3 tablespoons of extra virgin olive oil and let it heat for 1-2 minutes — the oil should shimmer and a drop of the egg mixture should sizzle gently on contact, but NOT smoke. Too hot and the bottom will burn before the inside cooks; too cool and the frittata will stick. This is the most critical moment of the whole recipe.
5. 5Cook the first side covered. Pour the spaghetti-egg mixture into the pan, spreading it evenly with a spatula to fill the pan in a uniform layer of about 2-3 cm thickness. Cover the pan with a tight-fitting lid and reduce heat to medium-low. Cook for 8-10 minutes without disturbing. The lid traps steam, which cooks the center gently from above while the bottom forms a deep golden crust. After 8 minutes, lift the edge with a thin spatula to check: the bottom should be deeply golden brown, firm, and easily released from the pan. If it sticks or is pale, cover and cook 2-3 more minutes.
6. 6Flip the frittata. This is the moment that intimidates first-timers, but it's easier than it looks. Remove the lid. Take a large flat plate (slightly larger than the pan) and place it upside down over the pan. Holding the plate firmly with one hand and the pan handle with the other, in one confident motion, flip the whole assembly so the frittata is now on the plate, cooked side up. Don't hesitate — confidence is everything. Now gently slide the frittata back into the pan, uncooked side down, using the plate as a guide. If flipping makes you nervous, alternative: transfer the pan with the partially cooked frittata to a preheated 190°C oven for 5-7 minutes until set and golden on top.
7. 7Cook the second side. Cook the flipped frittata uncovered over medium-low heat for 5-8 minutes, until the second side is also deeply golden and the inside is set. Check doneness by inserting a toothpick into the center — it should come out clean or with light crumbs, not wet egg. Internal temperature should reach 65-70°C. Don't overcook — a slight moisture in the center is desirable. The total cooking time is about 15-18 minutes.
8. 8Rest and serve. Slide the finished frittata onto a clean serving plate or cutting board. Let it rest at room temperature for at least 10 minutes before cutting — this allows the cheese to set slightly and the structure to stabilize. The frittata di spaghetti is actually better after 30-60 minutes of resting at room temperature, when flavors meld and texture firms up. Cut into 4 large triangles for a main course, or into smaller squares for picnic-style serving. Garnish with extra grated Parmigiano and fresh parsley if desired. Serve at room temperature with a green salad, cherry tomatoes, olives, and a glass of Falanghina, Greco di Tufo, or Aglianico. For Pasquetta-style picnics, wrap squares in parchment paper (not foil, which traps moisture) and pack into a basket with bread, salami, and wine.