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garciamoss

Pasta Carbonara Frittata

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This riff on classic pasta carbonara, a brunch-friendly frittata studded with penne and bacon, is more about the eggs and less about the pasta. It’s great served warm or at room temperature for brunch or dinner.

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Rate this recipe 4.7/5 (10 Votes)

Ingredients

  • For the frittata
  • kosher salt
  • 8 oz. (2 cups) dried penne
  • 9 large eggs
  • 1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving
  • 1/2 cup heavy cream
  • 1 Tbs. olive oil
  • 6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips
  • 1/2 medium yellow onion, thinly sliced (2/3 cup)
  • 6 medium fresh sage leaves, finely chopped
  • Freshly ground black pepper
  • For the salad
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. red wine vinegar
  • 1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
  • 3 oz. (3 lightly packed cups) arugula
  • 2 Tbs. chopped shallot
  • Flaky sea salt, such as maldon, and freshly ground black pepper

Details

Adapted from finecooking.com

Preparation

Step 1

Make the frittata
Position a rack in the center of the oven and heat the oven to 425°F.

Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain.

In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream.

Heat the oil in a 10-inch, ovenproof, nonstick skillet over medium heat. Add the bacon and cook until lightly browned, about 6 minutes. Add the onion and sage and cook until the onion is translucent and the bacon is crisp, about 5 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Add the pasta and toss to distribute the ingredients evenly. Gently pour in the egg mixture. Transfer the pan to the oven and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Loosen the edges with a silicone spatula and slide the frittata onto a cutting board.


Make the salad
Whisk together the oil and vinegar in a small bowl. Put the radicchio, arugula, and shallot in a large bowl and toss with just enough of the vinaigrette to coat. Season with 1/2 tsp. sea salt and 1/2 tsp. pepper.

Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.


Make Ahead Tips
The pasta can be cooked 1 day ahead.

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