Carbonara Frittata

Name: Carbonara Frittata
Cook time: 25 min
Total time: 50 min
Ingredients: One 4-ounce container diced pancetta; 8 large eggs; 1/4 cup heavy cream; 1/4 cup grated Parmesan; 1/4 cup grated Pecorino-Romano, plus more for serving; Kosher salt and freshly cracked black pepper; 4 ounces spaghetti, cooked and cooled; 1/2 cup frozen peas, thawed, optional; 2 tablespoons chopped fresh parsley

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Cook Time: 25 minutes

Total: 50 minutes

Servings: 7

Author : Katie Lee Biegel

frittata pasta recipes meat

Ingredients

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One 4-ounce container diced pancetta8 large eggs1/4 cup heavy cream1/4 cup grated Parmesan1/4 cup grated Pecorino-Romano, plus more for servingKosher salt and freshly cracked black pepper4 ounces spaghetti, cooked and cooled1/2 cup frozen peas, thawed, optional2 tablespoons chopped fresh parsley

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Instructions

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Step 1

Preheat the oven to 375 degrees F. Line a plate with paper towels and set aside.

Step 2

Heat a 10-inch oven-safe nonstick skillet over low heat. Add the pancetta and allow the fat to slowly render until the pancetta becomes golden brown and crispy, 8 to 10 minutes. Remove using a slotted spoon to the paper towel-lined plate, leaving the drippings in the skillet.

Step 3

Meanwhile, in a large bowl, whisk the eggs, heavy cream, Parmesan and Pecorino-Romano until well combined. Season with salt and lots of freshly ground black pepper. Set aside.

Step 4

Arrange the pasta in the pancetta drippings in the skillet. Gently pour in the eggs, then add the cooled pancetta and peas, if using. Allow the eggs to cook for a couple of minutes on the stovetop to let the sides and bottom begin to set.

Step 5

Transfer the skillet to the oven and bake until the center no longer jiggles and is just cooked through, about 20 minutes. Remove the frittata from the skillet and garnish with the parsley, additional freshly ground black pepper and cheese. Slice into wedges and serve.