Once upon a time, in the picturesque streets of Naples, a gastronomic treasure emerged with a history steeped in tradition and popular cuisine. This treasure is known as the "Frittata 'e Maccarun", a dish that shines with genuineness and ability to recycle Neapolitan cuisine.
The roots of this recipe sink into the waters of necessity and creativity, and Neapolitans are masters of this.
In times when waste was unthinkable, leftover pasta could not be wasted. So, with a pinch of eggs, a generous sprinkling of grated cheese and immersion in boiling oil, the tragedy of wasted food was averted.
This is how macaroni frittata saw the light in its home version.
The term "maccarune" in Neapolitan embraced any type of pasta, from long to short but the preference was usually for long pasta without tomato sauce. This dish, starting from leftover pasta, evolved into real macaroni frittatas, even with the addition of tomato sauce by recycling leftover pasta, becoming a culinary must.

The macaroni frittata, in Naples, is a matter of pride and name; it must be prepared with spaghetti or vermicelli, colorless like the moon. Even if they use long pasta, Neapolitans continue to call it "maccheroni".
The characteristics of this delicacy vary from Neapolitan to Neapolitan. The discussion even extends to the ideal thickness of the frittata. Some prefer it high and abundant, especially when using long pasta, perhaps enriched with cubes of cheese and cold cuts, making it rich and substantial. Others want it thin and crunchy, with the maccheroni crackling in the mouth.
In any case, the macaroni frittata remains the strong dish of those who bring lunch from home, ready to face any adventure. It can be enjoyed both hot and cold, rich in flavor and satisfying to the last bite.

Over the years, in fact, this frittata has become the take-away lunch par excellence, adaptable to any occasion. No seaside or mountain trip, no school day is complete without a slice of this frittata in good company.

Ingredients for a 28 cm diameter frying pan

• Spaghetti 350 g
• Medium eggs 6
• Grated Parmesan or Grana Padano cheese 50 g
• Grated pecorino cheese 50 g
• Soft or smoked scamorza cheese 240 g
• Ground black pepper to taste
• Smoked pancetta 240 g
• Extra virgin olive oil quantity to taste

- Preparing the Spaghetti

Heat a pot of boiling salted water and cook the spaghetti until al dente. Drain and transfer to a dish. Toss with a drizzle of extra virgin olive oil to prevent sticking. Let cool.

- Preparing the Pancetta

Dice the pancetta and sauté in a non-stick pan until lightly golden and rendered of some fat. Turn off heat and let cool.

- Preparing the Egg and Cheese Mixture

In a separate bowl, crack and whisk the eggs. Add the grated cheeses (Parmesan or Grana Padano and Pecorino), some scamorza cubes, ground black pepper, and the cooled cubed pancetta with its fat. Mix all ingredients thoroughly to obtain a homogeneous blend of flavors.

- Assembling the Frittata

Add the cooked spaghetti to the bowl with the egg, cheese and pancetta mixture. Mix well to combine all ingredients thoroughly. The spaghetti should be fully coated in the mixture.

- Cooking the Frittata

In a non-stick pan, pour abundant extra virgin olive oil and heat. Add the pasta mixture. Cover the pan with a lid and cook over high heat for about 7 minutes, until the eggs have set.

Then, quickly flip the frittata over with a smooth motion aided by the lid or a cookware spatula to cook the other side. Cook an additional 4 minutes uncovered to brown both sides and fully cook through.

- Serving

Once ready, place the macaroni frittata on a serving plate. Enjoy hot or at room temperature. Ideal for picnics or trips out thanks to its versatility and irresistible flavor.

Pasta Frittatina, where to eat it!

When talking about macaroni frittata in Naples, an important distinction must be made: there is the home version and the smaller one, the frittatina to intend, offered in frying shops which is also a real delight!

These delicacies are very different from the classic mini spaghetti frittata; these are small medallions of pasta blended with a delicious béchamel sauce and stuffed with an irresistible filling of cheese, ham and peas. The Naples pasta frittatine are often enjoyed while wandering the picturesque alleys of Naples or waiting to savor an authentic Margherita pizza.
This typical Neapolitan snack, in true street food style, is simply impossible to resist.
Where to eat one of the best Pasta Frittatine? We definitely recommend Fiorenzano dal 1897 in the heart of the folkloristic Pignasecca district, where you will find in addition to the very good frittatine, plenty of other Neapolitan street food. Enjoy your meal!