Spaghetti Carbonara Frittata
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kemp Minifie
The few simple kitchen staples that constitute spaghetti carbonara--cured pork, eggs, pasta, and cheese--easily recombine in different proportions to make an equally outstanding and straightforward frittata. If you want to be true to carbonara's Roman heritage, then Italian-style cured pork such as guanciale or pancetta and a good-quality Pecorino Romano would be in order, but bacon and parmesan are what most Americans have handy in their refrigerators and no one's keeping score.
- Preheat broiler.
- Cook spaghetti in a pasta pot of well-salted boiling water until al dente, then drain in a colander and rinse under cold water.
- While pasta is boiling, cook bacon in a 10-inch heavy ovenproof skillet (preferably cast-iron; not non-stick) over moderate heat, stirring occasionally, until golden and crisp. Transfer bacon with a slotted spoon to a small bowl and pour off all but 2 tablespoons fat from pan.
- Add onion and ¼ teaspoon salt to skillet and cook, stirring occasionally, until beginning to brown lightly, about 5 minutes. Add spaghetti and bacon and cook, stirring, until spaghetti, onion, and bacon are well distributed in skillet, about 1 minute.
- Whisk eggs with milk, cheese, black pepper, and ¼ teaspoon salt and pour over spaghetti. Cook, lifting up cooked egg around edges occasionally to let uncooked egg flow underneath, for 2 minutes. Reduce heat to low and cook, covered, until set 1-inch from edge (center will still be loose), 4 to 5 minutes.
- Remove lid and broil frittata 5 to 6 inches from heat until center is set and top is lightly golden, 2 to 3 minutes.