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frittata di maccheroni (spaghetti omelette slice)

Frittata di Maccheroni

  • Author: Silvana
  • Total Time: 20 minutes
  • Yield: 4 portions 1x


Discover frittata di maccheroni—a delectable Neapolitan spaghetti omelette that’s perfect for any occasion.


Units Scale
  • 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)


  1. 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.

  2. While the water is heating, prepare the filling by cutting the Neapolitan salami and mozzarella cheese into small cubes. Set aside.

  3. 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.

  4. 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.

  5. Add the cubed salami and mozzarella to the egg mixture, stirring well to incorporate evenly.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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
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