Pasta Fritatta

  • Author: May Hennemann


Leftover cooked pasta gets reincarnated, and more delicious, into pasta frittata. The base is cooked pasta bound with eggs and cheese, but feel free to add whatever veggies or proteins you have on hand. It’s the perfect use-whatever’s-in-the-fridge pasta bake that becomes irresistibly crispy baked in a skillet with lots of olive oil and butter. Top it with a fresh summer checca sauce and eat it hot or room temperature.




  • 4 oz Pancetta, diced
  • 1 Tbsp Olive oil
  • 6 Eggs
  • 1 cup Pecorino or Parmigiano Reggiano
  • 1/2 cup Heavy cream (optional, but adds a lovely custardiness)
  • 2 Tbsps Fresh herbs (basil or parsley are lovely)
  • Salt and pepper To taste
  • 2 Tbsps Butter
  • About 8 oz Pasta, cooked al dente

Checca Sauce

  • 1 pint Cherry tomatoes, stemmed and halved
  • 1 clove Garlic, minced
  • 2 Scallions, thinly sliced
  • 1/4 cup Olive oil
  • 1 Tbsp Capers
  • 68 Basil leave, thinly sliced
  • Salt and pepper To taste



  1. Preheat oven to 350F. In a large skillet, heat olive oil over medium heat. Add pancetta and cook until crisp. Remove with a slotted spoon and set aside. Turn off heat but save the pan and it’s remaining fat for frittata.
  2. In a large bowl, whisk together eggs, cheese, cream, and herbs. Season generously with salt. Add cooked pasta tossing well to coat. Reheat pan over medium high and add butter. Spread pasta mixture into evenly into pan. Cook undisturbed until the bottom of the frittata is golden brown. Transfer skillet to oven and bake for 10-15 minutes or until eggs are set.

Checca Sauce

  1. For checca sauce, combine all ingredients and adjust seasoning to taste.
  2. Carefully invert frittata onto a serving platter and slice into wedges. Serve with checca sauce.