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RECIPE
9 INGREDIENTS14 STEPS50MIN

Spaghetti Frittata Carbonara

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Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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What do you get when you mix spaghetti carbonara and frittata? A SLICE OF HEAVEN. This spaghetti frittata will make you love carbonara even more – Mixing spaghetti carbonara and spaghetti frittata will give you a slight crunch when browned just enough, along with a creamy inside, from our surprise ingredient, burrata! Spaghetti frittata di carbonara can be enjoyed hot or cold making it a great dish for any season.

50MIN

Total Time
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
10.5 oz
Pasta
spaghetti, bucatini or linguine. I used fileja calabrese.
6
Organic Eggs
7 oz
Chopped  Guanciale
or Pig Jowl or Pancetta
1 2/3 cups
Grated  Pecorino Romano Cheese
1
20 3/4 cups
Water
as needed
Rock Salt
as needed
Extra-Virgin Olive Oil
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Directions

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Step 1
Start making spaghetti frittata by boiling Water (5 liter) on the stove in a large pot.
Step 2
Once the water comes to a boil, add a few pinches of Rock Salt (as needed) and allow it to dissolve.
Step 3
Next, cook your choice of Pasta (300 gram) for the desired cooking time, strain it, then add it to a mixing bowl to cool slightly.
Step 4
Drizzle some Extra-Virgin Olive Oil (as needed) over your pasta and mix through gently using a set of tongs.
Step 5
While the pasta for your spaghetti frittata is cooling, place a medium-sized frying pan on the stove at low-medium heat, and add 3 Tbsp of Extra-Virgin Olive Oil (as needed).
Step 6
When the oil has started to warm up, add the Guanciale (200 gram) and leave it to simmer and brown – this will be the perfect texture for your spaghetti frittata di carbonara! This should cook in 5-7 minutes.
Step 7
It’s time to get the oven ready! Preheat the oven to 350 degrees F (180 degrees C).
Step 8
Next, grab a mixing bowl and add Organic Egg (6), Ground Black Pepper (to taste), and Pecorino Romano Cheese (200 gram). Combine these ingredients really well before adding the cooked guanciale and mixing this through too.
Step 9
Now, add the pasta into the egg mixture and combine using a set of tongs. Make sure the egg is smothering every strand of pasta and the guanciale is spread right through.
Step 10
Place the pan you cooked the guanciale in, back on the stove at medium heat, and add half of the spaghetti frittata mixture to it.
Step 11
Break up the Burrata Cheese (1) into pieces and add them to the center, before covering them with the other half of the pasta.
Step 12
Place this in the oven, leaving the temperature at 350 degrees F (180 degrees C), and leave to cook for 30 minutes.
Step 13
After this time, remove the pan of spaghetti frittata from the oven, and place a large flat plate over the top. You must use this to flip it onto the other side, and then place it back in the pan and back in the oven for another 3-5 minutes.
Step 14
Once it is ready, flip it again so the golden brown side is on top. Remove the spaghetti frittata carbonara from the pan and leave it on a large, round, flat plate to serve. Cut into pizza-shaped slices for a larger serving or into squares for an antipasto dish.

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