This spaghetti carbonara frittata recipe is a scrumptious means to make use of up leftover spaghetti or linguine. Stuffed with the flavors of a conventional spaghetti carbonara, you’ll be able to 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, also referred to as frittata di maccheroni in Naples, is a simple to make household favourite in lots of elements of Italy. Pasta frittata was invented as to utilize leftover pasta and forestall waste.
In truth, 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 all types of meatballs. Loads of these recipes are a part of what Italians name ‘la cucina povera’ that 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 probably 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. You’ll find different variations of pasta frittata all through Italy. Nevertheless it’s hottest within the Southern areas.
I’ve additionally revealed a vermicelli frittata recipe from Basilicata which has anchovies, garlic and peperoncino (crimson chilli pepper) however no meat or cheese. It’s related in taste to spaghetti aglio e olio and actually superb.
Most Italian pasta frittata recipes are made with lengthy pasta reminiscent of spaghetti, linguine, vermicelli, bucatini and so on. I often use spaghetti however this time, I used linguine left over from the day before today’s linguine alle vongole!
Nonetheless, you may make this recipe with brief pasta tubes reminiscent of penne, rigatoni, ziti and so on. It’s additionally well-liked to incorporate tomato sauce in a spaghetti frittata. Nonetheless, that will alter the flavour of this carbonara primarily based 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 substances into the crushed eggs earlier than cooking. The French, then again, place the omelet filling onto the eggs after they’ve already began cooking within the pan. In fact, 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 largely cooked in a frying pan, therefore the title ‘frittata’ which comes from the Italian ‘fritto’, that means fried.
These days many individuals bake their frittata. In truth, for this recipe, I began on the range high and completed within the oven. This fashion I averted having to ‘flip’ my carbonara frittata.
Substances, substitutions and suggestions for this carbonara frittata.
The pasta: Many kinds of lengthy and brief pasta work nicely in a frittata. I used leftover linguine, however you should use the pasta of your selection. In fact, 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 time for picnics on the seashore!
Cooks tip: Subsequent time you make linguine or spaghetti, cook dinner further 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 giant free-range eggs for his or her style and high quality. Calculate one egg per individual plus two further! I used 6 eggs.
The cheese: A carbonara frittata incorporates grated Parmigiano and/or Pecorino. It’s also possible to 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. Nonetheless, it’s not all the time straightforward to seek out and is dearer. Pancetta makes a wonderful 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 in all probability work too.
Different substances
Other than the 5 most important substances 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 start 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 saved within the fridge, carry it to room temp first.
2) Lower 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 gained’t want the addition of olive oil because it renders lots of fats. Pancetta may 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 included 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. Cook dinner over a medium warmth till a reasonably compact crust has fashioned on the underside (you’ll be able to see from the perimeters 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 aspect beneath. Cook dinner for a number of extra minutes, till you will have a pleasant golden crust on the opposite aspect 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 aspect of salad and sprinkled with chopped contemporary parsley. This frittata can be nice to tackle picnics, to potlucks and even for brunch or breakfast! Pasta for breakfast, yum!
What to do with leftovers.
Leftover frittata will be saved 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 suppose.
In case you do do that carbonara frittata recipe, I’d love to listen to what you suppose. Please write a remark right here on the weblog or publish a touch upon the Pasta Challenge Fb web page.
Your suggestions means lots to me!
Buon appetito!
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Italian Spaghetti Carbonara Frittata.
This spaghetti carbonara frittata recipe is a scrumptious means to make use of up leftover spaghetti or linguine. Stuffed with the flavors of a conventional spaghetti carbonara, you’ll be able to eat this frittata sizzling or chilly. Like carbonara, this frittata consists of eggs, grated cheese (parmigiano and/or pecorino) and guanciale or pancetta.
Gear
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1 giant skillet
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1 giant white bowl
Substances
- 11 ounces cooked spaghetti or linguine
- 6 eggs giant
- 5.3 ounces guanciale or pancetta reduce 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 further virgin olive oil. provided that utilizing pancetta.
- ½ teaspoon salt
- black pepper (to style) freshly floor
Directions
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To start 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 saved within the fridge, carry it to room temp first.
-
Lower 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 gained’t want the addition of olive oil because it renders lots of fats. Pancetta may 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.
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Put the cooked spaghetti into the bowl with the egg combination. Then combine and toss till the pasta is nicely included 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.
-
Cook dinner over a medium warmth till a reasonably compact crust has fashioned on the underside (you’ll be able to see from the perimeters 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.
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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 aspect beneath. Cook dinner for a number of extra minutes,till you will have a pleasant golden crust on the opposite aspect too.
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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 aspect salad and sprinkled with chopped contemporary parsley.
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Notes
Leftover frittata will be saved 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. In truth, this is a wonderful 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
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