Best Pasta Carbonara Frittata Recipes

CARBONARA FRITTATA

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.

PASTA FRITTATA

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

THE BEST CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.