Preparation Time: 20 min.
Cooking Time: 30 min.
The spaghetti omelette, also generically called pasta omelette, is a delicacy of Neapolitan cuisine, usually created with leftovers: pasta from the night before, a little cheese, what is in the refrigerator and a pinch of imagination. An easy and irresistible recipe.
320 g of spaghetti
100 g of smoked cheese
60 g of grated Parmesan cheese
100 g of diced Neapolitan salami
extra virgin olive oil
It is one of the classic dishes of Neapolitan cuisine. The pasta or spaghetti omelette is a delicacy created with leftovers: the pasta from the night before, a little cheese, what is in the refrigerator and a pinch of imagination, but of course you can also cook the pasta from scratch, just to create a tasty omelette.
Tradition has it that it is prepared for trips out of town or to enjoy it by the sea, after swimming. The version of the pasta omelette made with rigatoni instead of spaghetti, in Naples is commonly called "macaroni omelette".
With our spaghetti omelette recipe, rich in salami and scamorza cheese, a unique dish is created to be served both cold and lukewarm.
In general, all the omelettes are very cheap and quick to make, you just have to be careful when turning them.
To make the spaghetti omelette, start by cooking the spaghetti. Bring the water to a boil in a saucepan, add salt to taste and cook the spaghetti, draining them al dente, as they will complete the cooking in the pan. Separately, beat the eggs with a pinch of salt.
Incorporate the spaghetti left to cool completely to the beaten eggs. Add the diced salami and pepper, then mix.
Also add the grated parmesan and scamorza cheese and continue to mix. Bring a non-stick pan to temperature with a generous round of extra virgin olive oil and pour the mixture trying to distribute it evenly. Cook for 10-15 minutes.
Then, turn the omelette with the help of a lid and finish cooking, it will take another 10 minutes. Serve the spaghetti omelette after letting it settle for a few minutes.