Spaghetti Carbonara Frittata Recipe
Prep Time:
10 minutes
Cook Time:
33 minutes
Servings:
6 Pieces
Ingredients
  • 4 ounces diced pancetta
  • Olive oil, for cooking
  • 6 large eggs
  • ¼ cup heavy cream
  • ¼ cup milk
  • ½ cup grated Pecorino cheese
  • ⅛ teaspoon ground black pepper
  • 3 ounces cooked spaghetti, cooled
Directions
  1. Preheat the oven to 350 F.
  2. Cook the pancetta with a drizzle of olive oil in an 8-inch oven-safe skillet over medium heat until the pancetta is brown and crispy, 8–10 minutes.
  3. Use a slotted spoon to remove the pancetta from the pan and place it on a paper towel–lined plate. Wipe the pan out.
  4. In a large bowl, whisk together the eggs, heavy cream, milk, cheese, and pepper.
  5. Add the pancetta and stir to combine.
  6. Lay the cooked spaghetti on the bottom of the skillet.
  7. Pour the egg mixture in and cover the spaghetti.
  8. Bake in the preheated oven for 25–30 minutes, or until the frittata is puffed and the center is set.
  9. Let sit for 5 minutes before cutting into slices. Serve hot or at room temperature, garnished with fresh parsley, if desired.