This spaghetti carbonara frittata recipe is a scrumptious method to make use of up leftover spaghetti or linguine. Stuffed with the flavors of a standard spaghetti carbonara, you possibly can eat this frittata sizzling or chilly as a part of a picnic, buffet, potluck and even for breakfast or brunch. Like carbonara, this frittata consists of eggs, grated cheese (parmigiano and/or pecorino) and guanciale or pancetta.
Historical past of pasta frittata.
Spaghetti frittata, often known as frittata di maccheroni in Naples, is a simple to make household favourite in lots of components of Italy. Pasta frittata was invented as to utilize leftover pasta and forestall waste.
Actually, there are a lot of Italian recipes that make use of stale meals or leftovers for instance canederli (stale bread dumplings), frico (mashed potato, cheese and onion patties) and every kind of meatballs. A whole lot of these recipes are a part of what Italians name ‘la cucina povera’ which means the poor or peasant kitchen.
Different variations of pasta frittata.
This spaghetti carbonara frittata is kind of a contemporary model of pasta frittata. Most likely essentially the most well-known conventional one is Neapolitan spaghetti frittata. Neapolitan frittata is made with grated Parmigiano or Pecorino and scamorza, plus pancetta or salami, soppressata or mortadella. Yow will discover different variations of pasta frittata all through Italy. Nevertheless it’s hottest within the Southern areas.
I’ve additionally printed a vermicelli frittata recipe from Basilicata which has anchovies, garlic and peperoncino (crimson chilli pepper) however no meat or cheese. It’s comparable in taste to spaghetti aglio e olio and actually superb.
Most Italian pasta frittata recipes are made with lengthy pasta equivalent to spaghetti, linguine, vermicelli, bucatini and so on. I normally use spaghetti however this time, I used linguine left over from yesterday’s linguine alle vongole!
Nevertheless, you may make this recipe with brief pasta tubes equivalent to penne, rigatoni, ziti and so on. It’s additionally widespread to incorporate tomato sauce in a spaghetti frittata. Nevertheless, that might alter the flavour of this carbonara based mostly recipe.
What’s the distinction between an Italian frittata and a French omelet?
The primary variations between a frittata and an omelet are that for a frittata, Italians combine the components into the crushed eggs earlier than cooking. The French, however, place the omelet filling onto the eggs after they’ve already began cooking within the pan. After all, French omelets don’t ever embody pasta! Frittatas do.
Additionally, a frittata is historically round in form and thicker than an omelet. It typically takes longer to cook dinner as nicely. Previously, frittatas had been principally cooked in a frying pan, therefore the title ‘frittata’ which comes from the Italian ‘fritto’, which means fried.
These days many individuals bake their frittata. Actually, for this recipe, I began on the range high and completed within the oven. This manner I averted having to ‘flip’ my carbonara frittata.
Elements, substitutions and ideas for this carbonara frittata.
The pasta: Many varieties of lengthy and brief pasta work nicely in a frittata. I used leftover linguine, however you should use the pasta of your alternative. After all, you don’t want to attend to have leftover pasta to make this recipe. Many Italians cook dinner pasta particularly to make a frittata, particularly throughout summer season for picnics on the seaside!
Cooks tip: Subsequent time you make linguine or spaghetti, cook dinner additional so you may make frittata the following day!
The eggs: Other than the pasta, eggs are the principle ingredient on this carbonara frittata. I choose to make use of massive free-range eggs for his or her style and high quality. Calculate one egg per individual plus two additional! I used 6 eggs.
The cheese: A carbonara frittata comprises grated Parmigiano and/or Pecorino. You may also use Grana Padano. The latter is much less salty and sweeter than Parmigiano and Pecorino.
The meat: Conventional carbonara is made with guanciale (pork cheek) and that is what I used. Guanciale has a stronger taste than pancetta and renders extra fats. Nevertheless, it’s not all the time simple to seek out and is costlier. Pancetta makes a superb substitution.
Milk: The Italian recipe I adopted requires some contemporary milk. It’s higher to make use of entire milk for the flavour though skimmed milk will most likely work too.
Different components
Other than the 5 predominant components above, all you want is salt and black pepper to style and a few contemporary parsley when serving. The parsley is non-compulsory.
Step-by-step directions.
1) To begin with, if utilizing raw linguine or spaghetti, cook dinner the pasta al dente in loads of water and salt. Then drain it nicely and let it cool. If utilizing leftover pasta that’s been stored within the fridge, carry it to room temp first.
2) Reduce the guanciale or pancetta into small cubes. Then fry over a medium warmth till it begins to brown, and take away from the pan to a paper towel-lined plate to soak up a number of the fats. Guanciale received’t want the addition of olive oil because it renders a whole lot of fats. Pancetta might have a little bit. Save a number of the rendered fats from the guanciale.
3) Break the eggs into a big bowl and beat them. Add the grated cheese and milk to the eggs and blend collectively.
4) Subsequent, put the cooked spaghetti into the bowl with the egg combination. Then combine and toss till the pasta is nicely integrated with the eggs and cheese.
5) Then, add the cooked guanciale and blend into the pasta and eggs.
6) Warmth the saved guanciale fats or a little bit olive oil in a big nonstick skillet or frying pan after which pour the spaghetti combination into the pan. Use an ovenproof skillet if ending within the oven. Prepare dinner over a medium warmth till a reasonably compact crust has shaped on the underside (you possibly can see from the sides and by shaking the pan).
7) Sprinkle some extra grated cheese on the highest of the carbonara frittata and end it in a preheated oven at 180°c (356°F) till the eggs are set and the highest has browned.
Alternatively, flip your spaghetti carbonara frittata the other way up onto a serving plate, add a little bit extra olive oil to the pan and as soon as it’s sizzling, slide the frittata again into the pan with the raw facet beneath. Prepare dinner for a number of extra minutes, till you’ve got a pleasant golden crust on the opposite facet too.
How you can serve your carbonara frittata.
Permit your pasta carbonara frittata to chill barely earlier than slicing it into serving slices. It’s scrumptious heat or at room temperature. Serve it with a facet of salad and sprinkled with chopped contemporary parsley. This frittata can also be nice to tackle picnics, to potlucks and even for brunch or breakfast! Pasta for breakfast, yum!
What to do with leftovers.
Leftover frittata might be stored in an hermetic container within the fridge for 1-2 days. It’s scrumptious reheated within the microwave for 1-2 minutes, chilly or at room temperature.
Let me know what you assume.
In the event you do do that carbonara frittata recipe, I’d love to listen to what you assume. Please write a remark right here on the weblog or publish a touch upon the Pasta Mission Fb web page.
Your suggestions means rather a lot to me!
Buon appetito!
Pin for later.
Italian Spaghetti Carbonara Frittata.
This spaghetti carbonara frittata recipe is a scrumptious method to make use of up leftover spaghetti or linguine. Stuffed with the flavors of a standard spaghetti carbonara, you possibly can eat this frittata sizzling or chilly. Like carbonara, this frittata consists of eggs, grated cheese (parmigiano and/or pecorino) and guanciale or pancetta.
Tools
-
1 massive skillet
-
1 massive white bowl
Elements
- 11 ounces cooked spaghetti or linguine
- 6 eggs massive
- 5.3 ounces guanciale or pancetta minimize int small cubes
- 3.5 ounces Parmigiano Reggiano or Pecorino. Freshly grated.
- 3.4 floz contemporary milk
- 1 handful contemporary parsley chopped (non-compulsory)
- 2 tablespoons additional virgin olive oil. provided that utilizing pancetta.
- ½ teaspoon salt
- black pepper (to style) freshly floor
Directions
-
To begin with, if utilizing raw linguine or spaghetti, cook dinner the pasta al dente in loads of water and salt. Then drain it nicely and let it cool. If utilizing leftover pasta that’s been stored within the fridge, carry it to room temp first.
-
Reduce the guanciale or pancetta into small cubes. Then fry over a medium warmth till it begins to brown, and take away from the pan to a paper towel-lined plate to soak up a number of the fats. Guanciale received’t want the addition of olive oil because it renders a whole lot of fats. Pancetta might have a little bit. Save a number of the rendered fats from the guanciale.
-
Break the eggs into a big bowl and beat them. Add the grated cheese and milk to the eggs and blend collectively. Then, add salt and pepper to style and blend once more.
-
Put the cooked spaghetti into the bowl with the egg combination. Then combine and toss till the pasta is nicely integrated with the eggs and cheese. Add the cooked guanciale or pancetta and blend once more.
-
Warmth the saved guanciale fats or a little bit olive oil in a big nonstick skillet or frying pan after which pour the spaghetti combination into the pan. Use an ovenproof skillet if ending within the oven.
-
Prepare dinner over a medium warmth till a reasonably compact crust has shaped on the underside (you possibly can see from the sides and by shaking the pan), end the frittata in a preheated oven at 180°c (356°F) till the eggs are set and the highest has browned.
-
Alternatively, flip your spaghetti carbonara frittata the other way up onto a serving plate, add a little bit extra olive oil to the pan and as soon as it’s sizzling, slide the frittata again into the pan with the raw facet beneath. Prepare dinner for a number of extra minutes,till you’ve got a pleasant golden crust on the opposite facet too.
-
Permit your pasta carbonara frittata to chill barely earlier than slicing it into serving slices. It’s scrumptious heat or room temperature. Serve with a facet salad and sprinkled with chopped contemporary parsley.
Forestall your display screen from going darkish
Notes
Leftover frittata might be stored in an hermetic container within the fridge for 1-2 days. It’s scrumptious reheated within the microwave for 1-2 minutes, chilly or at room temperature. Actually, this is a superb dish for picnics and potlucks!
Vitamin
Energy: 599kcalCarbohydrates: 27gProtein: 27gFats: 42gSaturated Fats: 17gPolyunsaturated Fats: 2gMonounsaturated Fats: 5gTrans Fats: 0.03gLdl cholesterol: 306mgSodium: 824mgPotassium: 191mgFiber: 1gSugar: 2gVitamin A: 675IUVitamin C: 1mgCalcium: 368mgIron: 2mg
Reader Interactions
