Italian Spaghetti Carbonara Frittata.

5 from 5 votes

Italian Spaghetti Carbonara Frittata.

This spaghetti carbonara frittata recipe is a delicious way to use up leftover spaghetti or linguine. Full of the flavors of a traditional spaghetti carbonara, you can eat this frittata hot or cold. Like carbonara, this frittata includes eggs, grated cheese (parmigiano and/or pecorino) and guanciale or pancetta.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Main Course, picnic

Cuisine: Italian, Rome & Lazio

Keyword: carbonara, Pasta Frittata, spaghetti frittata

Servings:

Calories: 599kcal

Author: Jacqui

Equipment

1 large skillet
1 large white bowl

Ingredients

11 ounces cooked spaghetti or linguine
6 eggs large
5.3 ounces guanciale or pancetta cut int small cubes
3.5 ounces Parmigiano Reggiano or Pecorino. Freshly grated.
3.4 floz fresh milk
1 handful fresh parsley chopped (optional)
2 tablespoons extra virgin olive oil. only if using pancetta.
½ teaspoon salt
black pepper (to taste) freshly ground

US Customary - Metric

Instructions

First of all, if using uncooked linguine or spaghetti, cook the pasta al dente in plenty of water and salt. Then drain it well and let it cool. If using leftover pasta that’s been kept in the fridge, bring it to room temp first.
Cut the guanciale or pancetta into small cubes. Then fry over a medium heat until it starts to brown, and remove from the pan to a paper towel-lined plate to absorb some of the fat. Guanciale won’t need the addition of olive oil as it renders a lot of fat. Pancetta may need a little. Save some of the rendered fat from the guanciale.
Break the eggs into a large bowl and beat them. Add the grated cheese and milk to the eggs and mix together. Then, add salt and pepper to taste and mix again.
Put the cooked spaghetti into the bowl with the egg mixture. Then mix and toss until the pasta is well incorporated with the eggs and cheese. Add the cooked guanciale or pancetta and mix again.
Heat the saved guanciale fat or a little olive oil in a large nonstick skillet or frying pan and then pour the spaghetti mixture into the pan. Use an ovenproof skillet if finishing in the oven.
Cook over a medium heat until a fairly compact crust has formed on the bottom (you can see from the edges and by shaking the pan), finish the frittata in a preheated oven at 180°c (356°F) until the eggs are set and the top has browned.
Alternatively, turn your spaghetti carbonara frittata upside down onto a serving plate, add a little more olive oil to the pan and once it’s hot, slide the frittata back into the pan with the uncooked side underneath. Cook for a few more minutes,until you have a nice golden crust on the other side too.
Allow your pasta carbonara frittata to cool slightly before cutting it into serving slices. It’s delicious warm or room temperature. Serve with a side salad and sprinkled with chopped fresh parsley.

Notes

Leftover frittata can be kept in an airtight container in the fridge for 1-2 days. It’s delicious reheated in the microwave for 1-2 minutes, cold or at room temperature. In fact, this is an excellent dish for picnics and potlucks!

Nutrition