If you love carbonara, then you’ll definitely love this carbonara frittata! A second course that when paired with a side dish becomes a one-pot meal; with just a few simple ingredients, you’ll get a dish to die for! You can also serve this frittata as an appetizer or as finger food for an aperitif, and I assure you everyone will ask for seconds! But enough talk, go try the carbonara frittata now!
Other delicious appetizer and aperitif recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Carbonara Frittata
- 5 eggs (XL size)
- 1/2 cup Pecorino Romano (grated)
- 1.8 oz guanciale (thin slices)
- 1 pinch fine salt
- to taste black pepper (freshly ground)
Useful Tools
- Bowl
- Cutting board
- Knife
- 1 Spoon
- 1 Kitchen Turner
- Pan
- 1 Plate to help flip it
- Kitchen Scale
Preparation of the Carbonara Frittata
Cut the guanciale into strips and place it in a pan over low heat so that it sweats slowly; meanwhile, go to the next step.
In a bowl, pour the eggs, Pecorino, a pinch of salt, and (plenty of) pepper, and beat well with a spoon until you get a homogeneous mixture.
Pour the eggs into the pan, give a quick stir, cover with the lid, and cook on low heat for 8 minutes.
After 8 minutes, with the help of a plate and a kitchen towel (to avoid burns), flip the frittata and put it back in the pan on the other side, continue cooking for another 2 minutes, then plate (with the help of the turner to remove the frittata from the pan) and serve, and there you have it!
If you like, before serving, you can garnish on top with more grated Pecorino Romano and more pepper!
