CARBONARA FRITTATA

Carbonara Frittata image

Provided by Anne Burrell

Time 40m

Yield 2 servings

Number Of Ingredients 7

1/2 pound pancetta, cut into 1/4-inch dice
Extra-virgin olive oil, for cooking
6 large eggs, beaten
3/4 cup grated Pecorino cheese
Kosher salt
1/4 pound spaghetti, cooked in salted boiling water for 8 minutes, drained and cooled
1/2 bunch fresh chives, finely chopped, for garnish

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.