I grew up in a real Italian household. We never threw any food away. Leftovers were a big thing in my house, and my grandmother was a big believer that pasta (which we called macaroni) was better the second time around. To this day, Spaghetti Frittata is one of my favorite dishes. There’s nothing you can’t do with this to make it taste amazing.
Have some leftover spaghetti in your refrigerator? Do not throw it out. This is one of those recipes where you’re going to “wing it” because I’m making some assumptions and you’re going to have to “think outside the recipe.” There’s no other way to do it. This is not one of those dishes where you cook spaghetti fresh, and then make the frittata. It’s definitely made from leftovers.
So, for the sake of argument, we’re going to assume you have about a half pound of spaghetti with sauce left over in your refrigerator. We’ll go from there.
About 1/2 lb leftover spaghetti with sauce (okay, we also called this “gravy,” not sauce)
1/4 cup milk
1/2 cup finely grated Parmesan cheese
3/4 cup chopped Pancetta
12 oz baby spinach
1 tbsp Tuscan seasoning (I use McCormick’s)
1 tsp sea salt
1 tbsp freshly-ground black pepper
olive oil (for rubbing on the skillet)
Cook the Pancetta in a small skillet until just browned. Whisk together the eggs, milk and Parmesan cheese.
Place everything in a large bowl and mix well. It is important that the spaghetti is thoroughly coated with the egg mixture.
Rub a large oven-proof, non-stick skillet with olive oil and heat on medium-high. Pour the mixture into the skillet, cover and cook for about 20 minutes. While this is going on, preheat the oven to 425 degrees.
After 20 minutes, transfer the skillet to the oven and cook for an additional 15-20 minutes. This will ensure that the top of the frittata cooks.
Remove from the oven and allow it to sit on the stove, covered, for about 5 minutes.
Cut like a pizza and serve with a simple arugula salad.