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1
Combine the day-old spaghetti, beaten eggs, Parmigiano, ragù and salt in a large bowl. Work the mixture with two forks until every strand is coated and the ragù is distributed evenly — not pooled. The mixture should be cohesive and just moist, never wet or slack. Taste for seasoning.
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2
Divide the mixture into eight portions. Press each firmly into a round puck 8–10 cm in diameter and 2 cm thick. Apply steady hand pressure throughout — this is where the dish lives or dies. A puck that is not compacted under firm, even pressure will disintegrate the moment it enters the oil. The surface should feel dense and hold its edge without crumbling when released.
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3
Pour the oil into a deep, heavy pan to a depth of at least 4 cm. Heat to 175 °C. Confirm the temperature with a probe thermometer or by lowering a strand of pasta into the oil — it should sizzle steadily without violent spatter.
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4
Lower two or three fritatine into the oil at a time, using a slotted spoon. Fry for 3–4 minutes, turning once, until the exterior is deep golden and visibly crisped on both faces. The colour should be uniform amber — pale patches indicate undercooked egg; dark brown indicates excessive heat.
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5
Lift from the oil with a slotted spoon and drain on kitchen paper immediately. Salt while hot — the seasoning adheres to the oily surface as it comes from the pan. Serve at once; fritatine lose their crispness within ten minutes.