Pasta Carbonara Frittata

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.
Photo by Lisa M.
Adapted from finecooking.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from finecooking.com

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

Directions

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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