Pasta Carbonara Frittata

Ingredients

• 2 Tbs. chopped shallot
• 3 oz. (3 lightly packed cups) arugula
• Flaky sea salt, such as maldon, and freshly ground black pepper
• 1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
• 2 Tbs. red wine vinegar
• ¼ cup extra-virgin olive oil
• Freshly ground black pepper
• + 9 more ingredients
• • 6 medium fresh sage leaves, finely chopped
  • ½ medium yellow onion, thinly sliced (²/₃ cup)
  • 6 oz. thick-cut bacon (about 4 slices), cut crosswise into ¹/₈-inch strips
  • 1 Tbs. olive oil
  • ½ cup heavy cream
  • 9 large eggs
  • 8 oz. (2 cups) dried penne
  • kosher salt
  • 1-½ oz. finely grated Pecorino Romano (about 1-½ cups using a rasp grater); more for serving

Position a rack in the center of the oven and heat the oven to 425°F. Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain. In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream. Heat the oil in a 10-inch,...

View full recipe at Fine Cooking