I created the pasta frittata carbonara style recipe to celebrate the 70th anniversary of one of the most iconic first courses of Italian cuisine.
The initiative, launched by We Love Pasta, aims to celebrate carbonara’s birthday with themed recipes from all over Italy. So I asked myself: what is the worst nightmare of those who cook carbonara? Surely that the egg cooks and instead of a creamy plate of pasta, they end up with a sort of frittata or scrambled eggs! So I thought: what if we turn this mistake into an opportunity? That’s how my pasta frittata carbonara style was born, with all the flavors that the classic recipe must have: eggs, guanciale, and naturally pecorino, but mistake-proof!
Very easy to make, it can also be prepared in advance and is perfect as a main course, but why not, also as an appetizer. All that’s left is to try it and happy carbonara to everyone!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 531.38 (Kcal)
- Carbohydrates 37.63 (g) of which sugars 2.02 (g)
- Proteins 19.07 (g)
- Fat 34.52 (g) of which saturated 12.68 (g)of which unsaturated 12.70 (g)
- Fibers 0.98 (g)
- Sodium 2,378.68 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta Frittata Carbonara Style
- 7 oz rigatoni
- 3 eggs
- 3.5 oz guanciale
- 3.5 oz pecorino romano
- 3.5 tbsp heavy cream
- to taste milk
- to taste salt
- to taste black pepper
Preparation of Pasta Frittata Carbonara Style
Preparing pasta frittata carbonara style is really simple and quick. First, bring the water for the pasta to a boil and preheat the oven to 392°F
Remove the rind from the guanciale and dice it
Sauté the guanciale in a non-stick pan without any seasoning until golden and crispy
Drain the guanciale on a paper towel, keeping its fat aside
Break the eggs into a bowl
Add a pinch of salt
Also add a pinch of freshly ground black pepper
Beat the eggs well
Cook the rigatoni in salted boiling water
Drain the pasta al dente and mix it with the beaten egg in the bowl
With a bit of the reserved guanciale fat, grease a 8×8 inch baking dish
Place the pasta in the dish and bake in the preheated oven for 10 minutes
Meanwhile, grate the pecorino
Put the grated pecorino together with the cream in a saucepan and start heating over low heat
Gradually adding the milk and continuing to stir, melt the cheese until a smooth cream is created
Remove the pasta frittata from the oven and cut it into squares
Place a bit of pecorino cream on the plate
The squares of pasta frittata carbonara style
Finish with a bit of crispy guanciale and serve
