CARBONARA FRITTATA
This is a riff on one of my favorite pasta dishes--spaghetti carbonara--which is basically just bacon and eggs with pasta. In this version, I play with the ratio of pasta to eggs. In the traditional dish, the balance is heavier on the pasta and lighter on the eggs. I flip this around and go to the other extreme: more eggs and only a little pasta. Toss the whole shootin' match in a nonstick pan, slide the pan into the oven, and voila! Carbonara is definitely what's for breakfast!
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the pancetta in an 8-inch nonstick saute pan with enough olive oil to coat the pan. Cook over low heat until most of the fat renders out. Increase the heat to medium high and cook until the pancetta is brown and crispy, 8 to 10 minutes total. Drain and reserve a little bit of the fat if there is too much in the pan. Remove half the pancetta with a slotted spoon and drain on paper towels.
- In a medium bowl, combine the eggs and Pecorino and whisk until well combined. Taste and season with salt only if needed (the Pecorino is usually pretty salty so be SURE to taste the egg mixture before salting).
- To the pan with the pancetta, add half the cooked spaghetti, and half the egg mixture. Place the pan over medium heat and stir the mixture gently with a heatproof spatula. As the eggs around the edges start to set, pull them in and tip the pan so more eggs run to fill in the gaps. Do this for a couple minutes and then toss the pan in the preheated oven for 4 to 5 minutes or until the eggs are set in the center.
- Remove the pan from the oven, sprinkle with chives, and serve immediately or at room temperature.
- Repeat this process with the remaining ingredients and pan drippings for another frittata.
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Kaden Darrell
[email protected]This frittata was just okay. It wasn't bad, but it wasn't anything special either.
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[email protected]I followed the recipe exactly, but my frittata didn't turn out as well as I hoped. It was a little dry and overcooked.
Khomotso Pilusa
[email protected]This frittata was a little bland for my taste. I think I would add some more salt and pepper next time.
Md samim Hossain
[email protected]I've been making this frittata for years, and it's always a hit. It's a great way to use up leftover pasta, and it's also a delicious and satisfying breakfast or brunch dish.
Legand Tharu
[email protected]This carbonara frittata is a new favorite in our house. It's quick and easy to make, and it's always a hit with the family.
Kadence Losee
[email protected]This frittata was so easy to make, and it was delicious! I will definitely be making this again.
Lara Mostafa
[email protected]I added some chopped bacon to the filling, and it was amazing! This frittata is a great way to start the day.
MRS LA-Quinta LaLa YOUNG
[email protected]This was a great way to use up leftover pasta. The frittata was flavorful and filling. I will definitely be making this again.
Sinker Swim
[email protected]I love carbonara, so I was excited to try this frittata. It didn't disappoint! The flavors were spot-on, and the texture was perfect. I will definitely be making this again.
Richard Junior
[email protected]This frittata was easy to make and turned out great! I used a little less cheese than the recipe called for, and it was still plenty cheesy. I also added some chopped spinach and mushrooms to the filling.
Leon Lol
[email protected]I've made this frittata several times now, and it's always a crowd-pleaser. It's a great way to use up leftover pasta, and it's also a delicious and satisfying breakfast or brunch dish.
Joy Bree
[email protected]This carbonara frittata was a hit with my family! The flavors were rich and creamy, and the texture was perfect. I will definitely be making this again.