Pioneer Woman Italian Pasta Frittata

This crispy, cheesy Pioneer Woman Italian Pasta Frittata is made with leftover spaghetti, rich eggs, and salty pancetta, ready in 30 minutes. Slicing through the golden-brown, pan-fried edges to reveal a dense, pasta-filled center makes this breakfast completely satisfying. I have found it is the absolute best way to use up last night’s pasta.

Why This Classic Works

I used to throw away leftover plain pasta until I realized how perfectly it crisps up in a hot skillet. The starch from the spaghetti binds with the eggs to create a beautifully thick, sliceable pie.

My biggest mistake early on was not heating the pan enough before pouring in the egg mixture. Once I started getting that initial sizzle, the crust turned out perfectly golden every time.

Pioneer Woman Italian Pasta Frittata Ingredients

• 8 oz leftover cooked spaghetti
• 6 large eggs
• 1/2 cup grated Parmesan cheese
• 4 oz diced pancetta
• 2 tbsp fresh chopped parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter

How To Make Pioneer Woman Italian Pasta Frittata

1. Prep the meat: Cook the diced pancetta in an oven-safe skillet over medium heat until crispy, then drain any excess fat.
2. Mix the base: Whisk the eggs, Parmesan cheese, chopped parsley, salt, and black pepper in a large bowl until completely combined.
3. Add the pasta: Toss the cold, cooked spaghetti and crispy pancetta into the egg mixture until the noodles are fully coated.
4. Cook the frittata: Heat the olive oil and butter in the skillet, pour in the pasta mixture, and cook undisturbed for 5 minutes.
5. Broil to finish: Transfer the skillet to a preheated broiler for 3 to 4 minutes until the top is set and golden brown.

Recipe Tips

• Use cold pasta: Day-old, chilled pasta holds its shape much better and absorbs the egg mixture properly without turning to mush.
• Heat the pan: Ensuring your skillet is hot before adding the eggs prevents sticking and helps form a sturdy bottom crust.
• Watch the broiler: Frittatas can go from perfectly golden to burnt in just a few seconds under direct heat, so stay close.

What To Serve With Italian Pasta Frittata

Serve this with a simple mixed green salad dressed in a sharp lemon vinaigrette to cut through the richness. It also pairs wonderfully with roasted cherry tomatoes or fresh fruit for a balanced weekend brunch spread.

How To Store

Store leftover slices in an airtight container in the fridge for up to 4 days. Reheat individual portions in a hot skillet for a few minutes to restore the crispy edges, or microwave briefly if rushed.

FAQs

• Can I use a different type of pasta? Yes, penne or rigatoni work nicely, but long noodles like spaghetti or linguine hold the frittata together the best.
• Do I have to use pancetta? No, you can easily substitute chopped bacon, cooked sausage, or omit the meat entirely for a vegetarian version.
• Can I make this ahead of time? You can eat it cold or at room temperature, making it a great make-ahead option for picnics or packed lunches.

Nutrition

• Calories: 320 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 205 mg
• Sodium: 580 mg
• Total Carbohydrate: 24 g
• Protein: 15 g

Try More Recipes:

• Pioneer Woman Italian Chicken Soup Recipe
• Pioneer Woman Italian Pasta Puttanesca
• Pioneer Woman Italian Drip Beef Sandwich

Pioneer Woman Italian Pasta Frittata

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Crispy, cheesy Pioneer Woman Italian Pasta Frittata features perfectly browned edges, leftover spaghetti, rich eggs, and savory pancetta. Ready in just 30 minutes, this fast skillet meal is a simple, satisfying choice for a relaxed weekend brunch or quick dinner.

Ingredients

• 8 oz leftover cooked spaghetti

• 6 large eggs

• 1/2 cup grated Parmesan cheese

• 4 oz diced pancetta

• 2 tbsp fresh chopped parsley

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1 tbsp olive oil

• 1 tbsp unsalted butter

Directions

• 1. Prep the meat: Cook the diced pancetta in an oven-safe skillet over medium heat until crispy, then drain any excess fat.
• 2. Mix the base: Whisk the eggs, Parmesan cheese, chopped parsley, salt, and black pepper in a large bowl until completely combined.
• 3. Add the pasta: Toss the cold, cooked spaghetti and crispy pancetta into the egg mixture until the noodles are fully coated.
• 4. Cook the frittata: Heat the olive oil and butter in the skillet, pour in the pasta mixture, and cook undisturbed for 5 minutes.
• 5. Broil to finish: Transfer the skillet to a preheated broiler for 3 to 4 minutes until the top is set and golden brown.