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” with cheese (usually the grated crust of aged-old pecorino).

Notes: Aggarbato comes from the Neapolitan verb aggarbare, it means to fix something, by improving it, to achieve the tastiest result possible with whatever you have available 😉

Here’s a super easy recipe.

Recipe for “Maccarunə Carrati” Frittata with aged pecorino cheese

Ingredients

• 300 g spaghetti alla chitarra leftover
• 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!