The spaghetti frittata is more than a classic, it’s part of Campania's identity!
Discover this tasty and original dish by heading to the Napolicious website. We’re sure you’ll love it too.
180g Garofalo Spaghetti
50g Parmesan, grated
30g Pecorino Romano
100g Pancetta (alternatively use salami, speck or crumbled sausage)
1 tbsp olive oil
Salt and pepper to taste
Fry the pancetta in a pan until crispy, then set aside to cool.
Bring a large pan of salted water to the boil and cook the Garofalo Spaghetti for 11 minutes, as stated on the pack.
Whilst the pasta cooks, beat the eggs with the Parmesan, pecorino, pancetta and a pinch of salt and pepper.
Drain the pasta, let it cool slightly and add to the egg mixture. Stir together well until a silky sauce is formed.
In a wide frying pan, heat a tablespoon of oil and add the pasta, placing it in the shape of a pancake.
Cook until a crispy golden crust has formed, turn the omelette and cook on the other side.
Serve hot or cold according to taste.