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round Italian pasta frittata made from spaghetti, eggs, and melted cheese, sliced into wedges

Frittata di Pasta Napoli (Neapolitan Pasta Frittata)

A crispy, cheesy Neapolitan pasta frittata made from leftover spaghetti, eggs, and cheese. It’s golden outside, tender inside, and perfect hot or cold. Great for using up noodles and turning them into something proudly Italian.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 people
Course: Antipasto, Light Lunch, Snack
Cuisine: Italian, Italian (Neapolitan), Neapolitan (Southern Italy)
Calories: 380
Ingredients Method Notes

Ingredients
  

Base ingredients:
  • 3 cups cooked spaghetti or bucatini chilled leftovers work best
  • 4 large eggs
  • ½ cup grated Parmigiano or Grana Padano
  • ½ cup diced scamorza provolone, or low-moisture mozzarella
  • 1 –2 tablespoons milk only if pasta feels dry
  • 2 tablespoons olive oil plus extra for the pan
  • 1 tablespoon butter optional, for richness
  • 2 –3 ounces pancetta optional, diced and crisped
  • Salt and black pepper to taste
Optional add-ins (for variations):
  • ½ cup tomato sauce for al sugo version
  • ½ cup ragù or meat sauce for ragù version
  • Fresh basil or oregano for garnish

Method
 

Prepare the pasta base
  1. If using leftover pasta, let it come to room temperature. If cooking fresh, boil spaghetti or bucatini in salted water until al dente. Drain and cool slightly.
Cook the pancetta (optional)
  1. In a nonstick or cast-iron pan, fry diced pancetta over medium heat until crisp. Remove and set aside.
Make the egg mixture
  1. In a large bowl, beat the eggs until smooth. Add grated Parmigiano, diced scamorza or mozzarella, butter, and a pinch of salt and pepper. Stir in milk only if the mix feels too dry.
Combine with pasta
  1. Add the cooled pasta to the egg mixture. Toss until every strand is coated evenly. Fold in pancetta (or sauce if making al sugo or ragù version).
Cook the frittata
  1. Heat a nonstick or cast-iron pan with a thin film of olive oil over medium heat. Pour in the mixture and level the surface.
  2. Cook for 4–6 minutes until the bottom sets and edges begin to pull away.
Flip confidently
  1. Slide the frittata onto a plate. Place another plate on top, flip, and slide it back into the pan.
  2. Cook the second side for 3–5 minutes until golden and firm in the center.
Rest and serve
  1. Let cool for 3–5 minutes before slicing. Serve warm, at room temperature, or cold for picnics.
  2. Drizzle with olive oil, crack fresh pepper on top, and enjoy.

Notes

  • Use al dente pasta so it keeps texture.
  • A cast-iron pan gives the best golden crust.
  • Flip only when the bottom feels firm and moves as one piece.
  • Great both hot and cold — perfect for lunchboxes or picnics.
  • Vegetarian version: skip pancetta, add more cheese and herbs.
  • The al sugo or ragù versions add tomato brightness or heartiness.
  • Keeps 2 days in the fridge, or freeze slices for up to a month.