Frittata di pasta is where leftover spaghetti gets a second life, but the point is not hiding old pasta under eggs. The pan has to be hot enough to crisp the edges while the eggs bind the strands into something sliceable.
We keep the base simple: cooked Gusta spaghetti, eggs, grated cheese, olive oil, and black pepper. Cured meat or smoked cheese can be added, but the cleanest version teaches the method best.
Set servings and units first. You can change them anytime.
If starting from dry pasta, cook the Gusta spaghetti 9 minutes, drain well, toss with 1 tablespoon olive oil, and cool until no longer steaming.
Beat the eggs in a large bowl with Parmigiano Reggiano, salt, pepper, and parsley.
Add the cooled spaghetti and turn with tongs until every strand is coated in egg.
Warm 2 tablespoons olive oil in a 10 in nonstick skillet over medium heat. Add the pasta mixture and press it into an even layer.
Cook 7 to 9 minutes, shaking the pan occasionally, until the bottom is deeply golden and the edges pull away from the skillet.
Slide the frittata onto a wide plate. Invert the skillet over the plate, hold both firmly, and flip. Return the skillet to the heat.
Cook the second side 5 to 6 minutes. Rest 5 minutes before slicing so the egg sets cleanly.
You made Frittata di Pasta. Time to eat.
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The flip is easier when the frittata is fully browned on the first side. If it still drags when you shake the skillet, give it another minute before turning.
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