Frittata di Maccheroni alla Napoletana

Bring the leftover pasta to room temperature. In a large bowl, beat the eggs. Stir in the grated Parmigiano or Pecorino Romano. Add the pasta and fold until every strand is evenly coated in the egg mixture. The mass should feel cohesive and heavy, not loose or wet.

Heat a heavy-bottomed pan over medium heat. Add the olive oil or lard and allow it to warm until it shimmers. Pour in the pasta mixture and press it firmly and evenly across the pan with the back of a spoon or a spatula. This is where the dish lives or dies: the heat must remain medium and patient — high heat burns the exterior before the interior can set. Cook undisturbed for 8–10 minutes. The frittata is ready to turn when the underside is deeply golden and the edges have pulled away slightly from the pan; lift one edge with a spatula — the crust should be firm and amber, not pale.

Place a plate face-down over the pan. In one confident motion, invert the frittata onto the plate so the golden crust faces upward. Slide the frittata back into the pan, uncooked side down. Press gently to re-compact the mass. Cook for a further 8–10 minutes over medium heat. The second crust is done when it releases cleanly from the pan and sounds faintly crisp when tapped with a knuckle.

Transfer the frittata to a wire rack or a clean surface and allow it to rest until lukewarm. Do not slice it hot — the interior must cool and firm into a solid, moist mass before it will cut cleanly. Slice into wedges as one would a cake and serve at room temperature.