Yes, we know International Carbonara Day was yesterday. But we have just one more recipe dedicated to the beloved pasta that we'd like to share in addition to the classic and ravioli versions. This playful riff morphs the beloved pasta into a frittata. Given that eggs are one of its main ingredients, it should come as no surprise that it all fuses together beautifully – it's particularly excellent for brunch.
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Carbonara Fritatta
Recipe: Joëlle Néderlants
Ingredients for 4
8 oz. boiled spaghetti
5 oz. guanciale
⅓ cup milk
2 oz. Pecorino Romano Dop, grated
2 oz. Parmigiano Reggiano Dop, grated
8 large eggs
salt
pepper
Beat the eggs with the milk, pecorino, Parmigiano, salt and pepper. Add the boiled spaghetti to the mixture. Cut the guanciale into small pieces and brown for 3-4 minutes, until it's slightly crunchy.
Eliminate most of the fat, keeping only it a little in the pan together with the guanciale.
Then pour in the egg and spaghetti mixture.
Cook over low heat for 10-12 minutes, then turn the frittata with the help of a plate and cook it
on the other side for another 4-5 minutes.
Good to know: The perk of the classic cooking in a pan is definitely the flavor. Browning with the guanciale fat, however over low heat, will form an incredibly tasty crust. It's advisable to flip the frittata to brown it on the other side as well.
