Frittata di Spaghetti with Guanciale and Strong Provolone

It is said that in the past, for many Italian families (or, more precisely, those from the Campania region), pasta frittata was the "Monday dish", because it excellently (and deliciously) repurposed the traditionally richer Sunday meal. It seems, however, that its true place of origin was the streets of Naples, where street vendors (also called “maccaronari”) found the best way to reuse and enhance all the unsold products. Like many leftover dishes, born from the lucky union of ingenuity and necessity, this recipe too has evolved over time to become a gourmet restaurant delicacy. Some prefer it thick and fluffy, while others go crazy for the thinner and crispier version. Some flip it in the pan to achieve the perfect browning, and others prefer to finish baking it in the oven. Some love to enjoy it comfortably seated at the table, while others prefer to savor it while strolling around, celebrating its street food origins.

And then there’s us, always looking for new pairings: today we are bringing you a Spaghetti Frittata with guanciale and strong Provolone. Three pillars of our country's gastronomic culture, three foods with profoundly different (but extraordinarily compatible) characteristics, three delicacies rich in aroma and flavor can only guarantee an unforgettable result. In Italy, saying “la frittata è fatta” usually means the damage is done. But this time, making a frittata will only bring smiles, because the result is a delicious masterpiece!

Preparation time: 10 minutes
Cooking time: 20 minutes

Servings: 4-6

Ingredients

11.3 oz - 320 g of Spaghetti with wheat germ Toscana Food Love
3.5 oz - 100 g of Strong Provolone Emilia Food Love
3.4 fl. oz - 100 ml of milk
1.7 oz - 50 g of Guanciale (Pork Jowl) Toscana Food Love
5 eggs
1 garlic clove
Extra virgin olive oil Toscano IGP recommended for balanced flavor dishes Toscana Food Love
Salt and pepper

Method

1. Bring a large pot of salted water to a boil and add the Spaghetti, which you will drain al dente.

2. Meanwhile, cut the Strong Provolone and the guanciale into cubes. Crack the eggs into a large bowl, add a pinch of salt and pepper, then beat them with a whisk. Add the cheese and the guanciale to the eggs, pour in the milk, and mix everything.

3. Drain the pasta, toss it with a drizzle of Extra virgin olive oil, and add it to the mixture, stirring again to blend all the ingredients well.

4. Sauté the garlic clove in the oil in a pan of about 11 inches (28 cm) in diameter, then remove the garlic and pour in the previously obtained mixture, making sure to distribute it evenly.
5. Cook for about a minute over medium-high heat, then over low heat for about 10 minutes.

6. Flip the frittata and cook for another couple of minutes to finish browning.

    

   
   
   Tip

For an even richer and more enveloping flavor, you can add some grated Parmigiano Reggiano DOP 24 months Emilia Food Love to the egg mixture. If, on the other hand, you prefer more delicate flavors, choose Mild Provolone Emilia Food Love instead of the strong one.