Dive into the flavours of Naples with frittata di maccheroni, a mouthwatering spaghetti omelette that’s both hearty and versatile. Perfect for picnics or cosy nights in, this dish is guaranteed to impress. Let’s get cooking!
About this Recipe
By: Silvana Lanzetta
Frittata di maccheroni – that’s a dish that warms the heart and brings a smile to the face of every Neapolitan. It’s such a simple dish, yet delightful. Growing up, my mom would whip up this delicious treat for a quick lunch, even though it’s traditionally a picnic dish.
I have fond memories of those warm Sundays when my family would escape the city heat and head to Mount Vesuvius. My sister and I would run around, giggling and gathering gorse flowers, which grow abundantly on the slopes of the volcano.
When hunger and exhaustion caught up with us, we’d race back to our mum, who’d be waiting with our much-anticipated lunch. And what else would it be but frittata di maccheroni? This humble yet scrumptious dish has gained quite a following outside of Italy too, where it’s known as the spaghetti omelette.
Vesuvius covered with gorse flowers
- Dogajolo Bianco IGT
- Falanghina del Sannio DOC
- Asprinio d’Aversa DOC
- Aglianico del Vulture
- Alto Adige Lagrein Dunkel
- Cilento rosso
- Teroldego Rotaliano
- Velletri rosso
- Freisa DOC
- Alto Adige Pinot Bianco
- Frascati Superiore DOCG
Two Neapolitan street children eating maccheroni, early 1900’s.
From Humble Origins
To the aristocratic tables
This frittata di maccheroni is a delightful and hearty meal. It contains a balanced amount of protein, carbohydrates. Although the recipe is relatively high in fat, it comes from various sources. Enjoy this traditional Neapolitan dish in moderation as part of a well-rounded, nutritious diet.
- Proteins 24% 24%
- Carbs 24% 24%
- Fats 42% 42%
You know, when it comes to making the perfect frittata di maccheroni, the choice of pasta is key. Traditionally, we go for long, thin pasta like spaghetti, linguine, vermicelli, or tonnarelli. Not only does it make the frittata look amazing, but it also gives it that sturdy structure, making it a breeze to slice and serve. If you opt for short pasta, your frittata will be crumbly, and you’ll need to add more eggs to hold everything together. So, stick with the traditional long pasta and enjoy a delicious, well-textured frittata di maccheroni!
Frittata di Maccheroni
- Total Time: 20 minutes
- Yield: 4 portions 1x
Discover frittata di maccheroni—a delectable Neapolitan spaghetti omelette that’s perfect for any occasion.
- 400 grams of spaghetti
- 5 large eggs
- 5 generous tablespoons of grated Parmesan or Pecorino
- 100 grams of Neapolitan salami or cooked ham, cubed (optional)
- 150 grams of mozzarella, cubed (optional)
- Vegetable oil
- Salt (to taste)
- Pepper (to taste)
Fill a large pot with water and add a generous pinch of salt. Place the pot on the stove over high heat and bring the water to a boil.
While the water is heating, prepare the filling by cutting the Neapolitan salami and mozzarella cheese into small cubes. Set aside.
Once the water reaches a rolling boil, add the spaghetti and cook according to package instructions until al dente. Be sure not to overcook the pasta.
In a large mixing bowl, crack the eggs and add the grated cheese, salt, and pepper. Whisk the mixture well until all ingredients are fully combined and the mixture is smooth.
Add the cubed salami and mozzarella to the egg mixture, stirring well to incorporate evenly.
When the pasta is cooked, drain it thoroughly and add it to the egg mixture. Stir gently to ensure the pasta is evenly coated with the egg mixture.
Heat 2-3 tablespoons of vegetable oil in a large non-stick frying pan over medium-high heat. Once the oil is hot, pour in the spaghetti and egg mixture, using a spatula to spread it evenly across the pan.
Cook the omelette for 5 minutes or until a golden, crispy crust forms on the bottom. Gently shake the pan to ensure the omelette is not sticking to the bottom.
Carefully place a plate (the same diameter as your pan) on top of the omelette. Hold the plate firmly in place and quickly flip the pan, inverting the omelette onto the plate.
Add a tablespoon of vegetable oil to the pan and allow it to heat up. Carefully slide the omelette back into the pan, uncooked side down. Cook for another 5 minutes or until the bottom forms a golden crust.
Remove the omelette from the pan, and let it rest for a minute. Slice the spaghetti omelette into wedges and serve warm or cold. Enjoy!
In the frittata di maccheroni, as with any omelette, feel free to get creative and customise the ingredients to your liking. You might choose cooked ham or Parma ham instead of salami, or swap out mozzarella for smoked provola, Emmental, or Gruyère. For an added touch of gourmet flair, consider incorporating mushrooms such as chanterelles or champignons, or even adding courgettes.
For a lighter alternative, bake the frittata at 180°C (350°F, gas mark 4) for 30-40 minutes.
Store your spaghetti omelette in the refrigerator for up to 2 days, but avoid freezing for best results.
Recommended pasta shapes for this dish include spaghetti, linguine, tonnarelli, and vermicelli.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: pan fried
- Cuisine: Italian
Keywords: pasta, eggs, pancetta, mozzarella, salami, party food, picnic, lunchbox