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The Best Italian Pasta You Won’t Find in Restaurants: Frittata di Pasta

🇮🇹Some of the best Italian dishes never actually make it onto restaurant menus and this is one of them. To find the real deal, you might have to stop at a gas station in Naples! I’m not kidding, if you’re driving through Italy, that’s where you’ll find the crispiest, most authentic Frittata di Pasta.

Today, I’m showing you how to bring that homestyle flavor right into your own kitchen. This is the ultimate Italian tradition of turning simple pasta or even last night’s leftovers into a golden masterpiece that’s crunchy on the outside and melted on the inside.

Every family in Naples makes it a little differently. I’m using salami and provolone today, but you can easily make this with just a mix of your favorite cheeses for a vegetarian version. Once you try it, you’ll see why it’s a staple. It’s a hearty, filling meal that's perfect for feeding the whole family. It tastes just as good at room temperature as it does hot out of the pan. Whether you need an easy party appetizer or a quick 20 minute lunch, this crispy spaghetti pie is a classic for a reason.

Ingredients:
1 lb Spaghetti
6 oz Provolone cheese, cubed
6 oz Salami, cubed
6 Large eggs
Freshly grated Parmigiano-Reggiano
Extra virgin olive oil
Salt & Black pepper, to taste

Directions:
1. Cook the spaghetti in salted water until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.
2. In a large bowl, whisk your eggs until smooth. Stir in the cubed provolone, salami, a generous handful of Parmigiano, salt, and pepper.
3. Add the cooled pasta into the egg mixture and toss everything together until every strand of spaghetti is perfectly coated.
4. Heat olive oil in a 10-inch frying pan over low-medium heat. Pour in the mixture, pressing down to flatten it evenly. Cover and cook for about 10 minutes until the bottom is perfectly golden and set.
5. Place a large plate over the pan, flip the frittata onto the plate, and slide it back into the pan. Cook the other side for another 5 minutes until crispy and bronzed.
6. Transfer to a plate, let it cool slightly so the cheese sets, then slice it up!

⭐ Video Chapters
0:00 Why the best Italian food is at home
0:30 The perfect size and shape
1:10 Cook the Pasta
1:25 Whisking the eggs
1:55 Adding the provolone and salami
3:17 Grated Cheese, Salt, and Pepper
3:50 The mixing technique for a perfect coating
4:30 Prepping the pan
5:20 The Art of the Flip (Step by step)
6:00 Searing the second side to golden perfection
6:45 Serving, taste test, final tips, and slicing
7:45 Giovanni

Why You’ll Love This Recipe:
✅ Real Naples Flavor: Skip the tourist menus and make the authentic dish that locals actually eat at home.
✅ Massive & Filling: It is a giant, golden pasta pie that is hearty enough to be the main event for the whole family.
✅ The Ultimate Party Food: It is incredibly easy to slice into wedges, making it a perfect crowd pleaser for any gathering.
✅ Stays Crispy & Portable: This is one of the few pasta dishes that stays delicious at room temperature, so it is the perfect meal to take on the go.

Comment Below:
I made mine today with the classic salami and provolone, but I know everyone does it a little differently. How does your family make theirs? Let me know in the comments! 👇🍳

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#pasta #italianfood #easyrecipe