SPAGHETTI CARBONARA FRITTATA | Best Pasta Frittata Recipe

guanciale

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon reduces fat content while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and adds a cheesy flavor.

Bring a large pot of water to a boil and add a generous amount of rock salt, about a handful.

Add 300 grams of fileja Calabresi pasta to the boiling water and cook for 19 minutes.

Once cooked, drain the pasta and toss it in a bowl with 3-4 tablespoons of extra virgin olive oil; let it cool down but do not refrigerate.

In a skillet, heat 2 tablespoons of extra virgin olive oil over low heat.

Cut the guanciale into small cubes and cook in the skillet for 5-7 minutes until crispy on the outside and soft on the inside.

In a bowl, whisk together 6 eggs, add black pepper, and mix well.

Add 100-300 grams of grated pecorino cheese to the egg mixture based on preference and mix well.

Add the cooked guanciale to the egg and cheese mixture and combine thoroughly.

In the same skillet used for the guanciale, pour half of the egg mixture into the pan over medium heat.

Add a small burrata to the pan, spreading it out like a pizza.

Layer the remaining pasta on top of the burrata and press down with a spatula to compact the ingredients without stirring.

Cook on medium heat for 5-7 minutes until the bottom is crunchy.

Preheat the oven to 180°C (356°F).

Transfer the skillet to the oven and bake for 30 minutes, keeping an eye on it.

After 30 minutes, remove the skillet from the oven, being careful of the handle.

Place a plate on top of the skillet and carefully turn it over to reveal the bottom of the frittata.

Return the frittata to the skillet to brown the other side for 3-4 minutes on medium-low heat.

Once done, transfer the frittata back to a plate and cut into slices like a pizza for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens