Frittata di Pasta Napoletana (Neapolitan Pasta Frittata)

Inspired by our Neapolitan friends Peppe and Stefania, met recently on tour in the amazing city of Napoli.

On one of our tours in Campania, you might savor this dish on a picnic. It is typically prepared in advance.

Another wonderful example of "cucina povera," this recipe features typical leftover ingredients from the fridge, such as spaghetti or cooked veggies.

Ingredients for 4 people:

• 300 grams (2/3 pound) spaghetti
• 1 gallon water (for the spaghetti, if not already cooked)
• 1.5 Tbsp salt (for the spaghetti, if not already cooked)
• 6 eggs
• 50 grams (2 ounces) grated parmigiano reggiano
• 50 grams (2 ounces) grated pecorino
• 110 grams (1/4 pound) smoked scamorza
• 150 grams (1/3 pound) smoked pancetta or replace with cooked veggies
• 3 Tbsp EVOO
• salt and pepper to taste
   

Directions:

• If you do not have leftover spaghetti and need to cook some, put a pot of water over high flame and bring to a boil before salting it (water should taste slightly salty)
• Cook the pasta "al dente," drain, and roughly cut with scissors or a knife, then set aside to cool
• Beat the eggs, then add to them the grated parmigiano and pecorino
• Dice the smoked scamorza and add it to the concoction
• Add pancetta or cooked veggies, if you prefer a vegetarian version of this dish
• Add a pinch of salt and freshly-ground pepper
• Finally, add the spaghetti to the mixture
• Pour EVOO into a nonstick pan over medium flame
• When EVOO is hot, pour in the mixture and cover with a flat lid
• Cook over a low flame for about 10 minutes
• When you can see that the top is almost cooked, turn the frittata over by using the flat lid and a spatula to slide it back, now on its other side, back into the pan
• Cook for an additional 5 minutes over medium flame
• Remove and pat the frittata dry
• Eat warm or allow to cool and store it in the fridge for your next picnic or light meal
   

Buon appetito!​