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A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.

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A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Traditional Italian Frittata di Spaghetti

Turn your leftover spaghetti into a delicious frittata that you can serve as a delicious appetizer or a fun main dish. Just like Italians do!

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Have leftover spaghetti?!?! Here is what Italians would do with it. 

HINT: it’s not reheating it in the microwave 😉  

Here is my recipe to turn your leftover pasta it into a delectable dish: golden on the outside, soft and cheesy on the inside FRITTATA! 

Take a look!

It tastes even better than it looks.

First of all, it’s generally unusual for me to have leftover pasta. As most Italians, I don’t like to cook more than needed for the family and I don’t save leftover for the next day. 

Unless of course we are talking about baked pasta (pasta al forno or lasagna)… which tastes always amazing – or even better! –  the following day. 

Any other pasta, no thank you! It would turn too mushy and overcooked, and way past the “al dente” stage.

 

For this recipe, all you have to do is to whisk some eggs, milk, cheese, and any other add-ins you’d like (cubed ham, crumbled bacon, fresh basil, peas, …). Mix in the spaghetti and cook like you would for a regular frittata. 

What I love the most about this recipe: you can really get creative and change it up with extra ingredients as you wish. 

 

 

This recipe works well with thick spaghetti. But you can always do the same with any pasta shape.

You can use plain pasta or any simple sauce. Today I had some left over spaghetti all’Amatriciana: coated with spicy tomato sauce, mingled with pieces of guanciale, sprinkled with pecorino cheese.

The sauce in itself is already very tasty, so I didn’t need to add much to the egg mixture. Just some fresh mozzarella, some more grated pecorino cheese and fresh basil.

VIDEO REEL:

 

NOTES: you can make twice as thick as mine with more spaghetti (or smaller pan). 

And you can serve this as an appetizer cut in wedges or a main dish. 

This recipe serves about 6 for appetizer, and 2 for main dish.

TIP: If you don’t have leftover spaghetti, you can freshly cook the pasta al dente, toss it with a tablespoon of olive oil, let it cool for 10 minutes  and just follow the same recipe!

Buon appetito!

Other Italian Appetizer recipes you might like:

 

Other Italian Appetizer recipes you might like:

Traditional Italian Frittata di Spaghetti

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Turn your leftover spaghetti into a delicious frittata that you can serve as a delicious appetizer or a fun main dish. Just like Italians do!

Servings:

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Prep Time

5 min

Cook Time

15 min

Resting Time

Total Time

20 min

Ingredients

  • 4 large eggs
  • 1/2 cup (120 ml) whole milk
  • 4 tablespoons grated parmesan cheese (or pecorino cheese)
  • salt and pepper to taste
  • 1 large mozzarella cheese, cubed
  • fresh basil, to taste
  • about 1 1/2 cups cooked spaghetti
  • optional: cubed ham or pancetta or bacon, peas, tomato sauce
  • 2 tablespoons olive oil

Instructions

  1. In a large bowl, whisk the eggs, with the milk, Parmesan cheese and salt and pepper.
  2. Add the cooked spaghetti, mozzarella cut in small cubes, and fresh basil cut in pieces. And mix
  3. Heat the olive oil in a large nonstick skillet. Add the egg/spaghetti mixture and spread evenly.
  4. Cook over medium-high heat without touching the frittata for one minute. Reduce to medium and cook covered for about 5 minutes or until you can see the sides are set and golden brown on the bottom.
  5. Use a wooden spoon to loose the edges of the frittata. Gently shake the skillet to move the frittata around and make sure it’s not stuck to the pan. Place a flat lid or a large plate upside down on top of the frittata and flip the pan. Please note: the plate/ lid should fit inside the skillet and be the same size of the frittata.
  6. Carefully slide the frittata back into the pan to cook the other side. Cook for about 5 more minutes until the other side is golden.
  7. Cut into wedges and serve!

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