How To Make Frittata Di Spaghetti – Pan-Fried Spaghetti Cake

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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.

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Let’s Make Pan-Fried Spaghetti Cake!

Diet Considerations

  • Vegetarian

Ingredients (Serves 8 – 10)

  • 500 gr / 18 oz thick spaghetti or vermicelli 
  • 6 eggs
  • 110 gr  / 4 oz butter
  • 140 gr / 5 oz  grated Parmigiano cheese
  • 2 handfuls parsley finely chopped
  • 2 handfuls basil, torn
  • 60 ml  / ¼ cup olive oil
  • salt and pepper
  • 3 handfuls coarse sea salt


Prep Time: 25 minutes.

Cook Time: 20 minutes.

  1. Prep pasta water

    Boil water in a large pasta pot. Add a handful of salt to the water prior to boiling. 

  2. Make the pasta

    Cook the spaghetti al dente. Drain the spaghetti and mix with 1/3 of the Parmigiano cheese and butter.

  3. Make your separate mixture

    In a bowl, mix eggs, 6 pinches of fine salt, the rest of the Parmigiano cheese, basil, parsley, and pepper.

  4. Add in the spaghetti

    When the spaghetti has cooled, add the egg mixture.

  5. Sautee

    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.

  6. 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.

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Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


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 Maione

Chicca Maione

Italian Chef

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.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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