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Carbonara Frittata

Carbonara Frittata

3
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
6
Difficulty
Easy
Whole-grain spaghetti gives this frittata satisfying heft, making it a filling main course. Because of the richness of pancetta, a small amount goes a long way, adding little bits of meaty goodness in every bite. Serve with a tossed green salad on the side.

Ingredients

Cooking spray

4 spray(s)

Uncooked whole wheat spaghetti

4 oz

Pancetta

2 oz, chopped

Garlic

2 clove(s), finely chopped

Egg

8 large egg(s)

Grated Pecorino Romano cheese

3 Tbsp, divided

Kosher salt

½ tsp

Black pepper

¼ tsp

Instructions

  1. Preheat the oven to 350°F. In a pot of boiling water, cook the pasta until al dente, 10 to 12 minutes. Drain the pasta well.
  2. Meanwhile, coat a 10-inch ovenproof skillet with cooking spray and heat over medium. Add the pancetta; cook until crisp, about 5 minutes. Using a slotted spoon, remove the pancetta. Add the garlic to the drippings in the pan. Reduce heat to low and cook for 1 minute. Add the pasta to the pan and toss well. Remove from heat.
  3. In a medium bowl, whisk the eggs, 2 tbsp cheese, salt, and black pepper. Pour the eggs evenly over the pasta. Sprinkle with the remaining 1 tbsp cheese and the pancetta. Bake until the eggs are set, 10 to 13 minutes. Cut the frittata into 6 wedges.
  4. Serving size: 1 wedge

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