Recipes from Italy · by Silvana Nava★ 5.0 (2)
Neapolitan Pasta Frittata Recipe (Frittata di Spaghetti)
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 43%
CARBS 38G29% OF CAL
2G FIBER0G ADDED0G INTRINSIC34G OTHER2G TOTAL SUGAR
FAT 31G53% OF CAL
10G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked spaghetti mixed with eggs, pancetta, and cheese, then pan-fried until golden. A Neapolitan comfort dish that is part pasta, part frittata.
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View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 eggs
- 300 g spaghetti (- ⅔ pound)
- 60 g Parmigiano Reggiano (- ~½ cup, grated)
- 100 g cheese (- 4 oz of Scamorza or Provola cheese)
- 100 g Pancetta (- 4 oz, diced)
- 3 tablespoons olive oil (- extra virgin)
- salt (- to taste)
- black pepper (- to taste)
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 43%
CARBS 38G29% OF CAL
2G FIBER0G ADDED0G INTRINSIC34G OTHER2G TOTAL SUGAR
FAT 31G53% OF CAL
10G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 723mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 70mg
- Calcium
- 231mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 723MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.