6 People
10 AIA Pastagialla Free-Range Medium Eggs
500 g of spaghetti
150 g of stracchino
150 g of grated Grana Padano
4 tablespoons of tomato sauce
Extra virgin olive oil as needed
Some basil leaves
Salt and pepper


The frittata of pasta is a typical recipe of the Neapolitan tradition, a dish full of taste that lends itself to many reinterpretations.

In this particular version, made with AIA Pastagialla Free-Range Eggs, the addition of stracchino gives the dish a unique softness and flavor.

Discover here all the necessary ingredients to create the pasta and stracchino frittata and bring to the table a dish suitable for the whole family.



Boil the spaghetti in plenty of salted water and drain them al dente, at least one or two minutes before the final cooking. Quickly season them with the tomato sauce, add some chopped basil leaves and mix well.


In the meantime, break the eggs into a bowl and beat them with the help of whisks together with the grated Grana, a pinch of salt and a grind of pepper. 


​Pour the beaten eggs over the spaghetti, mix all the ingredients and transfer half of them into a large non-stick pan, already hot and greased with a drizzle of extra virgin olive oil. 


Add the stracchino in pieces over the entire surface of spaghetti and eggs, then cover with the remaining half and level well. 


Cook for 10-15 minutes, then flip the frittata and continue cooking for another 10 minutes


Carefully transfer the pasta and stracchino frittata to a serving dish, cut into slices and serve.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.