Pasta Frittata Recipe

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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Pasta frittata means abundance, happiness, carefree, it means tradition and loyalty to our Italian kitchen. Pasta frittata means, for me, love for what we are and what we eat as Italians. It is a typical recipe of the Neapolitan tradition and, like all traditional Italian recipes, this is also made in different ways, depending on the family that prepares it or the area in which it is prepared.

It was born, among other many traditional Italian dishes, as an extremely poor dish: if you had leftover pasta, you couldn’t throw it away but it was eaten again, seasoned with everything in the house. And since in the Neapolitan area there were two ingredients that were never lacking, salami and scamorza or mozzarella cheese, these were the ingredients that were added.

Today this frittata is prepared without added ingredients, except the egg of course, or by substituting the salami with bacon or pork cheek (as I did): the cooking mode, which does not change, is still the same. It is prepared only and exclusively as a frittata, in a pan, and the outside must be crispy and golden, precisely because it must contrast a soft interior and, in some cases if mozzarella cheese is present, almost liquid.

If you’re wondering how many calories are ingested with this pasta omelette, obviously the answer can only be A LOT; but, just like all traditional recipes, it is so good that we can give it a pity.

Being a recycle dish you can prepare it as you want: if you have pasta with ragu, add mozzarella and eggs, if you have a pasta tomato sauce add peas and bacon and so on. The pasta frittata really lends itself to all interpretations and variations.

It is excellent freshly prepared but traditionally it should be eaten cold or lukewarm so that all the ingredients can be firmed up well: it is no coincidence that it is usually prepared the night before to be eaten for lunch the next day.

Discover the recipe for this delicious pasta omelette and prepare it today!

Ingredients for a 20 cm frying pan

  • 180 grams of pasta (better if spaghetti)
  • 4 eggs
  • 100 grams of bacon / pork cheek
  • 250 grams of mozzarella cheese
  • a handful of pecorino cheese
  • salt
  • pepper
  • extra virgin olive oil


  1. Sauté the bacon or the pork cheek in a non-stick frying pan without oil and in the meantime cook the pasta (read more on how to cook pasta by clicking here).
  2. Beat the eggs well with a little salt and a little pepper, pour the fried bacon with all its grease, a little pecor, no and the mozzarella cut into small cubes.
  3. Drain the pasta al dente, pour it into the eggs (if necessary add another egg), mix well.
  4. Heat the oil in a 20 cm pan and, when it is hot, pour the egg mixture and cook it like a normal frittata, browning it on the surface. Allow to cool and serve by slicing it into slices.

Preparation time: 20 minutes

Frittata pasta

[Pics by Giuseppe]

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