B.C. brunch recipe: How to transform leftovers into frittata di pasta, with three variations

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      If you have leftover pasta and are wondering what to do with it, consider using this dish for brunch, lunch, or dinner, which can help to reduce food waste.

      Developed by Diversivore for B.C. Egg, this recipe offers three variations that transform cooked pasta into a frittata di pasta (or frittata di maccheroni), and can be enjoyed either cold or heated.

      Frittata di pasta

      Ingredients
      5 large eggs
      15 oz cooked pasta (see note)
      1.5 oz Parmigiano-Reggiano cheese (about 1/2 cup grated), plus extra to serve
      2 tbsp butter softened
      salt to taste
      pepper to taste
      2 tbsp olive oil
      1/4 cup milk optional (see note)

      Version 1: Classico
      3.5 oz pancetta diced and fried (or cooked bacon)
      1.75 oz mozzarella or caciocavallo, or similar, cubed

      Version 2: Al Sugo
      8 oz pomodoro sauce or marinara, or other tomato sauce
      1 large fresh tomato diced
      basil to serve
      fresh mozzarella to serve

      Version 3: Ragù
      8 oz meat sauce (ragù bolognese)
      fresh oregano to serve

      Instructions
      If you’re following one of the variations below, be sure to read the instructions before proceeding.

      Mix the eggs, Parmesan, butter, salt, and pepper thoroughly in a large bowl. If you’re using day-old pasta, add the milk as well (see note).
      Add the pasta to the mixture and toss thoroughly to combine.
      Heat about 1 tbsp of oil in a medium frying pan. Add the pasta and egg mixture to the pan.
      Fry over medium heat until relatively well-set and golden on the bottom (6 to 7 minutes).
      Carefully transfer the partially cooked frittata to a large plate (cooked side down).
      Add the remaining oil to the empty pan.
      Flip the frittata over onto another second plate, and transfer back into pan, uncooked side down.
      Cook for an additional for 4 to 5 minutes.
      Remove the finished frittata from the pan and set aside to cool.
      Serve warm, or at room temperature.

      Version 1: Classico
      Follow the steps for the basic recipe, but mix the mozzarella and cooked pancetta into the pasta before frying.
      Alternatively, add half of the pasta/egg mixture to the pan, then add the cheese and pancetta in a single layer before adding the remaining pasta.
      Serve with extra Parmigiano-Reggiano cheese.

      Version 2: Al Sugo
      Follow the steps for the basic recipe, but mix the pomodoro into the pasta before frying.
      You may want to reduce the heat a little bit, as the tomato sauce can scorch a bit more easily than some of the other ingredients.
      Top the finished frittata with diced tomato, basil, and fresh mozzarella before serving.

      Version 3: Ragù
      Follow the steps for the basic recipe, but mix the meat sauce into the pasta before frying.
      Top the finished frittata with fresh oregano and extra Parmigiano-Reggiano cheese.

      Notes

      Pasta:  You can use virtually any type of pasta here, though spaghetti is fairly traditional and easy to work with. Regardless of the type of pasta you use, it’s important that it’s not overcooked. In fact, I actually like to use pasta that’s cooked just a bit less than al dente, as it will continue to absorb liquid and cook a bit more in the frittata. Note that this recipe specifies 15 oz (425 g) of cooked pasta, not dry (which corresponds to approximately 7 oz, or 180 to 200 g, of dry pasta).

      Milk: I recommend adding the milk only if you’re using day-old pasta, which tends to a be a bit dryer and stiffer than freshly made.

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