Casa Angelina in Praiano, Italy is one of our favorite hotels in the Amalfi Coast for relaxing by the sea. It’s just down the street from Positano in the Amalfi Coast. They serve one of the most memorable breakfasts from our trips to Italy. Our favorite place to sit is on the outdoor terrace of Un Piano Nel Cielo, on the top floor of the hotel overlooking the blue waters. Their breakfast includes a wide selection of sweet and savory dishes, including their savory spaghetti di frittata.
This Frittata di Spaghetti was something that we had always remembered from our first visit to Casa Angelina. My grandfather used to make a spaghetti cake, so I was thrilled when Restaurant Manager Giusy Benvenuto and Chef Vincezo Vanacore were willing to share their recipe.
A Frittata di Spaghetti is almost like a spaghetti pie or omelet, using only a few simple ingredients including pasta eggs, cheese, and ham. If you have leftover pasta, this would be the perfect recipe to save it and use it to recreate a new dish. For the pasta, we like to use bucatini, but you can use other types of long pasta shapes like spaghetti or linguine. It’s perfect for brunch, a simple lunch along side a salad, or make it for breakfast and eat slices of it all week long! Plus, it’s good hot or cold.
PS: Don’t miss our 48-hour Guide to Praiano and Positano.
Frittata di Spaghetti
- 5 eggs
- 500 grams pasta , spaghetti, linguine, vermicelli, or bucatini
- 150 grams grated cheese, Parmigiano and Pecorino blend
- 4-5 slices mozzarella, chef uses fior di latte (mozzarella made from cow’s milk)
- 100 grams Prosciutto Cotto, (cooked ham)
- olive oil
- Cook the pasta al dente and drain (or use leftover pasta). Let the pasta cool until it's just cool enough to handle with your bare hands.
- In a large bowl, beat eggs with grated cheese, salt and pepper. Add the pasta to the egg and cheese mixture and mix through.
- Generously coat a large frying pan with oil. Heat the oil until it just starts to sizzle over medium heat. Layer half the pasta into the frying pan and top with the Prosciutto Cotto and Mozzarella.
- Layer the remaining pasta on top, cook until the bottom is golden brown. Depending on your pan and heat, this could take up to 15-20 minutes.
- Cover the pan with a lid and remove from the heat, drain the oil and flip the frittata onto the lid. Return the pan to the stove and slide the frittata back into the pan to finish cooking the other side. Cook just until the frittata easily releases, then slide out on a cutting board or serving platter. Serve warm or at room temperature.