February 26, 2021

Frittata Di Pasta

Recipe: David Rocco

“This is a quick and easy recipe that I make with leftover pasta,” says chef and media personality David Rocco. “It’s so simple, and the kids love it. You can use any kind of leftover pasta and sauce from the night before. I’ve made it with leftover pasta al pomodoro, spaghetti aglio e olio, carbonara, and even a fusilli with tuna and capers. It always tastes delicious, so I strongly recommend that, if you make pasta, make extra. With this recipe in your back pocket, leftovers will never go to waste.”


  • Eggs, quanto basta (as many as needed)
  • Freshly grated Parmigiano Reggiano, quanto basta
  • Leftover cooked pasta
  • Salt to taste
  • Extra-virgin olive oil, enough to cover pan



Prepare Pasta Mixture

  1. In large mixing bowl, beat eggs. Add a bit of salt — but just a bit, because the pasta already has flavor. If you want, add in handful of Parmigiano and stir. Then, add pasta and mix well, so pasta is fully coated in egg mixture.

Cook Pasta and Serve 

  1. Heat olive oil in large frying pan over high heat. When oil shimmers, pour in pasta mixture, flattening out evenly in pan.
  2. Cook for about 5 minutes, until bottom gets golden brown and crisp. To flip, cover pan with plate and carefully flip them together so fried pasta falls onto plate.
  3. Place frying pan back on heat, slide pasta back into pan, browned-side up, and cook until golden brown. Let frittata cool before serving — it always tastes better at room temperature.

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House & Home January/February 2021