Start making spaghetti frittata by boiling Water (5 liter) on the stove in a large pot.
Once the water comes to a boil, add a few pinches of Rock Salt (as needed) and allow it to dissolve.
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.
Drizzle some Extra-Virgin Olive Oil (as needed) over your pasta and mix through gently using a set of tongs.
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).
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.
It’s time to get the oven ready! Preheat the oven to 350 degrees F (180 degrees C).
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.
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.
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.
Break up the Burrata Cheese (1) into pieces and add them to the center, before covering them with the other half of the pasta.
Place this in the oven, leaving the temperature at 350 degrees F (180 degrees C), and leave to cook for 30 minutes.
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.
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.