Carbonara Frittata

Name: Carbonara Frittata
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Cuisine: italian
Ingredients: 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

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Level: Easy

Total: 40 min
Active: 30 min

Yield: 2 servings

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!

Level: Easy

Total: 40 min
Active: 30 min

Yield: 2 servings

Ingredients

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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

Directions

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15m Easy 99%

CLASS

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.