Spaghetti Frittata Carbonara Style. A simple recipe, a symbol of spring picnics or beach days, easy to prepare and extremely tasty.
A true comfort food to prepare when you want to indulge yourself with something that can fully satisfy your palate.
This frittata with spaghetti will surely be to your liking. Firstly because it is very simple to make and therefore you will venture into it without much thought, plus, it must be said, it is really tasty!
That does not mean that it’s not also an excellent way to avoid wasting leftover pasta or to prepare lunch and dinner (or even the next day’s lunch because it keeps perfectly in the fridge) in advance.
You can clearly change the meats or the cheese that can be added each time.
Every choice will be the right one, and you will discover even more the great potential of this dish if enjoyed outdoors! Indeed, it is perfectly suited to be transported and enjoyed as a packed lunch for a picnic.
Very easy to make, the most popular version is the one prepared with spaghetti, but it can be made with any variety of pasta, long or short.
For a nice big spaghetti frittata, enough to satisfy about 4-5 people.
I’m sure that after trying this delicious white version, you won’t be able to resist opting for all the possible variations.
- Difficulty: Easy
- Cost: Very low cost
- Preparation time: 15 Minutes
- Portions: 5People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 378.93 (Kcal)
- Carbohydrates 18.92 (g) of which sugars 0.34 (g)
- Proteins 18.46 (g)
- Fat 25.29 (g) of which saturated 11.16 (g)of which unsaturated 10.94 (g)
- Fibers 1.28 (g)
- Sodium 1,333.14 (mg)
Indicative values for a portion of 150 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 the Spaghetti Frittata Carbonara Style
- 10.5 oz spaghetti
- 2.8 oz guanciale (or pancetta)
- 6 eggs
- 2.1 oz pecorino
- 2.1 oz Parmigiano
- as needed extra virgin olive oil
- as needed salt
- pepper
Tools
- Skillet
- Lid
- Pot
- Bowl
Steps for the Spaghetti Frittata Carbonara Style
Slice the guanciale into strips.
Transfer it to a hot pan without adding oil.
Lower the heat and let the fat melt, then it will fry in its own fat until crispy. It will take about 10 minutes.
Meanwhile, cook the pasta in plenty of salted water and drain it al dente.
Beat the eggs with the grated cheeses and a bit of salt. (Be cautious with salt as the pecorino is already salty).
Add the guanciale.
Transfer the lukewarm pasta into the bowl and mix.
Heat a bit of oil in a small pan (mine was 9.5 inches in diameter) and pour in the mixture.
Cover with a lid and cook on low heat for about ten minutes.
Once a crust has formed underneath, flip the frittata and cook for another 5-6 minutes.
And here is your Spaghetti Frittata Carbonara Style ready.
Enjoy your meal.
Tips and Storage
Store your spaghetti frittata in the fridge for a maximum of 2 days.
Freezing is not recommended.
In the spaghetti frittata, as in any frittata, ingredients can be creatively replaced according to taste: you could opt for cooked or cured ham in place of pancetta, or replace smoked provola with mozzarella, Emmentaler, or Gruyere.
If desired, it can be baked in the oven at 356°F for about 30-35 minutes, check doneness with a toothpick.
(Preheated static oven at 356°F).
You can also use leftover seasoned spaghetti and flavor the frittata as desired.
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