When you think of Italian food, your mind probably jumps straight to pasta. Hey, no judgment here, but there’s so much more to discover beyond the noodles. There's savory osso buco, tender chicken cacciatore, creamy risotto, crispy arancini or a beautiful caponata packed with roasted vegetables. Italy is a patchwork of regional specialties, and not every dish revolves around spaghetti or penne.
Still, pasta remains a favorite for a reason. It’s comforting, versatile and full of tradition—and, sometimes, the best pasta dishes are the ones that totally flip the script. Content creator Giovanni Siracusa (@unpezzoditalia) recently shared a recipe that stopped me mid-scroll: Frittata di Pasta. It’s nonna-approved, packed with flavor and unlike any pasta dish I’ve ever had. Think of it as a pasta pie—crispy on the outside, tender on the inside and bursting with cheesy goodness. And it all starts with leftover spaghetti.
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This recipe is straight from the heart of Italian home cooking and it’s exactly what it sounds like: pasta cooked into a frittata. Traditionally, it was a genius way for Italian families to use up leftover spaghetti, but like most rustic dishes, it’s so good it earned a spot in the main rotation in many Italian homes—and maybe in mine too!
Head over to Giovanni's Instagram for the full recipe, but to make it you'll need spaghetti (leftover or freshly cooked works), cubed provolone cheese, cubed salami, eggs, grated Parmigiano-Reggiano, salt and pepper and olive oil.
Start by cooking your spaghetti until al dente (or pull last night's noodles out of the fridge). Once drained, rinse the pasta under cold water to stop the cooking and toss it with a bit of olive oil so it doesn’t stick together.
In a large mixing bowl, whisk the eggs with salt, pepper and a good handful of Parmigiano. Stir in the provolone, salami and the pasta. Mix until everything is well-coated and combined.
Heat a bit of olive oil in a frying pan over medium heat. Pour in the pasta mixture, flattening it evenly in the pan. Let it cook for about five minutes or until the bottom is beautifully golden and set.
This next part sounds scary, but it’s easier than it looks! Place a large plate on top of the skillet, invert the frittata onto the plate, then gently slide it back into the pan to cook the other side for another five minutes.
Let the frittata cool slightly before serving.
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Why You’ll Love This Pasta Frittata
Frittata di Pasta has all the comfort of a pasta dish, but with a twist that makes it feel fresh and exciting. The eggs create a kind of savory custard that holds everything together, while the provolone melts into creamy pockets and the salami adds a salty, meaty bite. The crispy outside is just pure heaven!
This simple recipe is also super versatile. Don’t have salami? Use ham, bacon or even sautéed mushrooms. Swap in mozzarella or fontina for the cheese. You can make it vegetarian, spicy or use gluten-free pasta to fit your diet. You can also use any pasta you like (or whatever you have leftover from last night).
Plus, it’s a fantastic dish for feeding a crowd or bringing to a brunch, potluck or picnic. It travels well, reheats beautifully and feels both homey and elevated at the same time.
Whether you’re looking for a new weeknight dinner, a creative way to use leftovers or just something that will make your Italian grandmother proud, this pasta frittata checks all the boxes. Pasta may be a familiar dish, but trust me, this one will surprise you.
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