Pasta frittata
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Danielle Wood
Pasta frittata
This is a great way to use up leftover pasta and any odds and ends of cured meats or cheese from a charcuterie board. Simply add these in as a substitute for the pancetta and mozzarella, and enjoy warm or cold, with a leafy salad
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
390Kcal
Fat
27gr
Saturates
11gr
Carbs
12gr
Sugars
0gr
Fibre
1gr
Protein
24gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g dried spaghetti
- 160g diced pancetta or bacon
- 8 medium eggs
- 60g grated parmesan
- 1 x 125g ball mozzarella
Step by step
- Cook 100g dried spaghetti or other pasta, then drain, rinse in cold water and drain again (or use 300g leftover cooked pasta). Mix through 1 tbsp olive oil and leave to cool.
- Heat 1 tbsp olive oil in a 20cm base diameter non-stick frying pan. Fry 160g diced pancetta or bacon until crisp, then lift out to a plate using a draining spoon.
- In a large bowl whisk 8 medium eggs then add 60g grated Parmesan, 1 x 125g ball mozzarella, diced, plus the cooled pasta and pancetta. Season with black pepper and about 1⁄2 tsp fine sea salt; mix to combine. Reheat the pancetta fat in the pan, then pour the mixture in.
- Cover with a lid or baking tray and cook gently for 15 minutes or until the bottom is golden and the top is more or less set. Flip with the help of a plate and cook for a further 5 minutes, uncovered, until golden underneath. Leftovers keep in the fridge for up to 4 days.
