Once upon a time, when the zero-waste attitude was an integral part of our living, there was “la frittata di maccheroni”.

There are no particular recipes for this one-dish meal, usually made out of pasta leftovers with its sauce, beaten eggs and, eventually “aggarbato” (*) improved by adding some cheese (usually the grated crust of aged-old pecorino).

(*) Notes: Aggarbato [ag-gar-bà-to] comes from the Neapolitan dialectal verb aggarbare, and it means to fix something by improving it with other ingredients, to achieve the tastiest result possible with whatever you have available 🙃

Here’s a super easy recipe.

Recipe for “Maccarunə Carrati” Frittata with Pecorino Cheese

• Author’s Recipe: Appetibilis Team
• Category: finger food, secondi
• Cuisine: Italian, Abruzzo
• Keywords: frittata, spaghetti alla chitarra, leftovers, zero waste
• Servings: 4 portions
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Difficulty: Easy

Ingredients

• 300 g spaghetti alla chitarra leftovers
• 4 eggs (medium size)
• 30 g grated aged pecorino cheese
• 2 tbsp oil

Directions

1. Mix the eggs with pecorino, fold in the pasta (eventually adding couple of spoon of leftover sauce or condiments).
2. Heat the oil in a frying pan with high sides, pour the mix and fry it with a lead-on (at medium/low heat), for about 15 minutes per side.
3. Check often and, mid way, very carefully turn the frittata upside down.
4. Serve it warm, it’s easy to slice it and can be eaten with your hands. It’s a great sort of finger food, so satisfying!

It can be done also in the oven: 30 minutes at 180 °C should do.

About “Spaghetti alla chitarra” and… Buon Appetibilis!

ockstyle

I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.