Pasta Carbonara Frittata

Pasta Carbonara Frittata
Photo by Scott Phillips


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

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


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