The Recipe:

• Bring a saucepan full of water to boil, add salt, and cook the spaghetti.
• Drain the pasta and leave to cool in a large bowl with a drizzle of extra virgin olive oil.
• In another bowl, beat two eggs well, season with salt and pepper, and add a generous sprinkling of grated cheese. Combine all the ingredients together.
• Now cut the provola cheese into small cubes and slice the Salamino Italiano alla Cacciatora P.D.O. into strips. Place in a mixing bowl along with the pasta.
• Add the beaten eggs, and use your hands to combine the ingredients.
• When it comes to how you serve this frittata, the possibilities are endless; you can create individual portions or make one large pasta frittata to share.
• Heat the extra virgin olive oil in a non-stick frying pan, add the pasta and allow to fry for a few minutes. Brown both sides for a crispy finish.
• This filling, scrumptious and all-Neapolitan dish makes for a perfect main course for any occasion. It is even quicker and easier to make than it looks, and although the pasta frittata started out as a peasant dish to use up left overs, this is no longer the case: this delicacy has now become a favourite dish to serve for Sunday lunch or for a special occasions.
   

You can easily add or swap ingredients for a twist on the pasta frittata; add flavour with Negroni smoked pancetta, or use another strongly flavoured cheese like salted ricotta, pecorino, scamorza or even mozzarella, instead or as well as the provola cheese. Needless to say, the pasta frittata is a hit with children, and the grown-ups too. Why not try the short pasta version, known as the maccheroni frittata in Naples: for an even more delicious frittata, add a little tomato passata.