Pasta Carbonara Frittata Recipes
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.
SPAGHETTI ALLA CARBONARA
Steps:
- Bring a large pot of well salted water to a boil over medium heat.
- Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta and cook until it starts to color and become crisp. Turn off the heat and reserve.
- Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
- While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes homogenous. Season generously with black pepper.
- When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.
- Serve immediately garnished with sliced scallions.
- Buonissimo!
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