Here’s a fantastic recipe for how to make a spaghetti cake or frittata by Italian Chef Chicca Maione. She can even teach you the art of making this in person through her cooking classes (If you are looking for a great vacation).
A typical dish of Neapolitan cuisine, this recipe is a great way to use your leftover pasta. The result is a pasta frittata: a pan-fried spaghetti cake, crunchy and tasty. It’s a perfect make-ahead dish, great for a starter or a picnic, especially during summer days.
Let’s Make Pan-Fried Spaghetti Cake!
Ingredients (Serves 8 – 10)
Prep Time: 25 minutes.
Cook Time: 20 minutes.
- Prep pasta water
Boil water in a large pasta pot. Add a handful of salt to the water prior to boiling.
- Make the pasta
Cook the spaghetti al dente. Drain the spaghetti and mix with 1/3 of the Parmigiano cheese and butter.
- Make your separate mixture
In a bowl, mix eggs, 6 pinches of fine salt, the rest of the Parmigiano cheese, basil, parsley, and pepper.
- Add in the spaghetti
When the spaghetti has cooled, add the egg mixture.
Preheat the olive oil in a 10-inch pan and cook the egg and pasta mixture over medium heat: cook gently first one side for about 20 minutes until it gets brownish and crunchy. Then the other side, flipping the frittata with the help of a big lid.
NOTE: Using medium heat helps to have a frittata that is crisp outside and cooked thoroughly inside.
- Get ready to serve
When it is finished cooking, blot with a paper towel to get the extra oil. Cut the frittata in squares or small pieces, just as you like. Serve at room temperature.
Take the class
Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make this dish (as well as many other amazing dishes)!
Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.
About the Author
Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
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