Pasta frittata with bacon and cheese

Pasta frittata is a great way to serve pasta and a fantastic way to use up left over pasta. It is often prepared using cheeses and cured meats. Once you get the hang of making this Italian dish, you will have the confidence to add whatever you have left over in the fridge.

Pasta frittata is a typical Neopolitan dish also known as macaroni frittata ‘a frittata ‘e maccarune’, in which ‘maccarune’ means long pasta. The common choices for pasta in this dish is spaghetti, vermicelli or bucatini.

You can prepare your pasta frittata on top of the stove as we do here, or in an ovenproof skillet, in the oven.

INGREDIENTS for 4 – 6 people

• 380 grams bucatini
• 5 medium eggs
• 300 grams diced bacon
• 150 grams grated Parmesan
• 3 tablespoons extra virgin olive oil
• 1 knob of butter
• Salt and pepper to taste

PREPARATION – IN PAN

1. Cook the pasta very al dente in plenty of lightly salted water, drain and set it aside.
2. In a bowl, beat the eggs, add the Parmesan and the cooked pasta.
3. Season with salt and pepper and mix gradually adding the bacon and cheese.
4. Melt the butter together with the oil in a large frying pan with tall sides (use an oven proof pan if you intend to cook it in the oven).
5. Pour the seasoned pasta and cook over a medium to high heat until golden brown on the bottom (about 8 minutes).
6. With the help of a large serving plate, turn the frittata over and brown the other side for a further 5 – 8 minutes.
7. Once browned, lower the heat and finish cooking until it is cooked through

PREPARATION – IN OVEN

1. Preheat the oven to 320 F (160 C).
2. Once you have mixed all of the ingredients together. Line an oven-proof dish with the melted butter and extra virgin olive oil.
3. Add everything to the pan and place in the oven for 55 – 60 minutes until the top is golden brown.
4. Finish off under a grill for 5 minutes to obtain a crispy top.