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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