What do you do with leftover spaghetti? Make spaghetti frittata! My mom made a version of this every Easter, although I recall her putting it in the oven rather than on the stovetop. And she added sugar, which made it sweet. I have warm memories of it being served on Easter Sunday for dessert.

I love how simple this recipe is and how you can vary it. If you want more protein, add some pieces of chopped bacon when you’re whisking the eggs. If you prefer a creamier sauce, add 1/4 cup of half and half to the eggs. You could also add garlic for more flavor when the oil is heating. Once the garlic is golden, remove and discard.

No leftover spaghetti? Try any leftover pasta you have. You can also vary the pasta using fettucine or angel hair. In Naples, you’ll find a street version of spaghetti frittata which is small fried balls of spaghetti with ham or peas.

Here’s an idea if you don’t want to make a whole pan – spray muffin tins with cooking spray, add the mixed ingredients and pop it in the oven.

Spaghetti Frittata (Spaghetti Pie) by Alessandra Aiello

Ingredients:

In a large pot filled with water, add salt and bring to a boil.

Cook your pasta and drain al dente.

Add 2 tablespoons of oil and stir so that the spaghetti doesn’t stick together.

In a large bowl, whisk the eggs with the cheese and the black pepper.

Add the spaghetti in the egg mixture and stir until all is well amalgamated (mixed/blended)

In an 11 inch frying pan add 2 tablespoons of oil on medium heat let it get hot.

Add the spaghetti, lower the flame, and place a lid on it.

Let it cook for about 10 to 12 minutes.

Flip the frittata by placing a plane on top and turning the frying pan upside down.

Be careful not to burn yourself.

Cover and let it finish cooking for about 10 minutes or until a golden crust forms.

Enjoy hot or at room temperature. Buon appetito!

Here’s the video to help you along:

What variations do you add to your recipe? Let me know your traditions in the comments below.

Angela DiCicco, The Italian Grandmama

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