Spaghetti Carbonara Frittata

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (558.1 g)
  • Calories 1170.5
  • Total Fat - 72.3 g
  • Saturated Fat - 26.1 g
  • Cholesterol - 1449 mg
  • Sodium - 1637.9 mg
  • Total Carbohydrate - 47.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 4.4 g
  • Protein - 77.3 g
  • Calcium - 409.8 mg
  • Iron - 9 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.8 mg

Step 1

Preheat oven to 220C/200C fan-forced.

Step 2

Cook pasta in a large saucepan of boiling, salted water, following packet directions and then drain and now refresh under cold water and drain well.

Step 3

Meanwhile, heat oil in a 5cm-deep, 17cm (base), 25cm (top) ovenproof frying pan over medium-high heat and add 4 shortcut bacon rashers and cook for 3 minutes each side or until golden and transfer to paper towel to drain.

Step 4

Chop remaining bacon and add chopped bacon and onion to pan and cook, stirring occasionally, for 5 minutes or until golden.

Step 5

Whisk eggs, garlic, cream, chives and 1/3 cup parmesan in a large bowl and season with salt and pepper.

Step 6

Add pasta and bacon mixture to egg mixture and stir to combine and then add egg mixture to frying pan and cook over medium heat for 5 minutes or until frittata is beginning to set around the edge, sprinkle with remaining parmesan and transfer to oven and bake for 15 to 20 minutes or until golden and just set.

Step 7

Stand for 5 minutes and top with rocket and reserved bacon and sprinkle with extra chives and shaved parmesan and season with pepper and serve.

Tips & Variations


No special items needed.

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