Savory Pastiera

Carbonara gets a make over in the form of Pastiera. A versatile and classically Neapolitan dish that requires no more effort than making an omelette. 

If you have leftover Carbonara, you can always simply reheat and eat the following day. Note that when you reheat Carbonara in a microwave or directly in a sauté pan, you run the risk of the egg slightly curdling.  This is more of a textural problem than a flavor problem, but bothersome (and sort of uninspired) nonetheless.

Neapolitans have creatively invented a recipe to make use of leftover spaghetti in the form of Pastiera.  Not to be confused with the Easter tart of the same name, Pastiera is a savory dish that is part frittata, part Kugel. Carbonara leftovers are ideal.  One could also use leftovers from other spaghetti or bucatini based pasta dishes that do not consist of heavy tomato sauces (such as Cacio e Pepe).  The moisture in heavy tomato based sauces will make it nearly impossible to sear your Pastiera to a crunchy golden brown.  (Make Pasta al Forno if you have leftovers from tomato based pasta dishes).  

Pastiera can be served piping hot or at room temperature.  Neapolitans often eat Pastiera at beach picnics, as it travels well and can be eaten at any temperature.  You could also slice your Pastiera into wedges and serve as an antipasto. I like to dunk it in aioli if I serve as a simple antipasto. However you serve it, pastiera is best when it is crispy, or  as we say in Neapolitan, 'arroscato'!

*Note: This recipe is based on your having a half portion of Carbonara leftovers.  That being said, this is not an exact science.  Use whatever amount you have left and add more/ less eggs and sausage accordingly. 


  • 3 Tablespoons vegetable oil (Neapolitans use lard, I use Duck fat.  You can use whatever cooking fat you like, just not olive oil as its smoke point is too low)
  • 2 Eggs
  • 1/3 cup grated Parmesan (or Grana Padano, or whatever slightly hard/aged cheese you have on hand)
  • Cracked pepper (to taste)
  • 3 oz Genova or other hard salami, skin remove and sliced ¼ inch thick
  • Carbonara leftovers
  • Parsley (optional garnish)


  1. Heat cooking fat in 9” inch sauté pan.
  2. Whisk eggs, pepper and Parmesan in medium bowl.
  3. Add Carbonara leftovers and salami to egg mixture, toss to coat.
  4. Pour the contents of the bowl into sauté pan and cook three minutes on one side.
  5. Placing a plate over the sauté pan, flip the Pastiera onto the plate and then back into the pan.
  6. Brown an additional two minutes on its second side.
  7. Flip Pastiera back onto plate. Garnish with parsley and cracked pepper.
  8. Eat hot, room temperature or cold.  Your Pastiera, your pick!

Santa Rita & Sanremo: Our journey to Liguria and a Recipe for Orata

Carbonara e Piselli