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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
