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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Jimmy Bakboord
[email protected]This frittata looks delicious!
Irish Baby
[email protected]I've made this frittata several times and it's always a hit. It's a great way to use up leftover carbonara sauce, and it's also a great make-ahead breakfast or lunch.
Shelby Anderson
[email protected]This carbonara frittata is a great recipe for a quick and easy weeknight meal. The flavors are delicious and the frittata is cooked perfectly.
Altaaf Brohi
[email protected]I'm not sure what went wrong, but my frittata turned out dry and overcooked. I followed the recipe exactly, so I'm not sure what happened.
Oladele adekunle
[email protected]This was a great way to use up leftover carbonara sauce. The frittata was quick and easy to make, and it was a delicious and satisfying meal.
KobbyAdams NetworkTV
[email protected]Not my favorite frittata recipe.
Riya_ Moni
[email protected]Meh.
Ali Thanks
[email protected]This frittata was easy to make and turned out great! I used a pre-made carbonara sauce, which saved me a lot of time. The frittata was cooked evenly and the flavors were well-balanced. I'll definitely be making this again.
Janak Rimal
[email protected]I'm not a huge fan of frittatas, but this one was really good. The carbonara sauce was creamy and flavorful, and the eggs were cooked perfectly. I'd definitely make this again.
Kevarious Young
[email protected]This carbonara frittata was a hit with my family! The flavors were rich and creamy, and the texture was fluffy and light. I especially loved the crispy edges. I'll definitely be making this again.