I have been having a yen for Pasta Carbonara recently. When I looked up the recipes I saw how many eggs were in it and the fact that you don't really cook the eggs. They are poured over the pasta and are supposed to cook from the heat of the cooked pasta. Well, that doesn't sit well with me especially with all the E-coli issues and other food borne illnesses around. That's why it was so strangely fortuitous that I found a recipe for a Pasta Carbonara Frittata in this month's All You Magazine. This pasta carbonara is at least cooked in a skillet and then put under the broiler. It was really yummy. Of course, I changed it a bit. I used a liquid egg substitute and instead of the turkey bacon, I used Pancetta which is an Italian bacon. I used it because I had it in my refrigerator not for any other reason. I doubt it has less fat or less sodium than turkey bacon. This is a delicious, inexpensive and easy recipe so try it!
Pasta Carbonara Frittata
Prep: 5 min.
Cook: 25 min.
8 oz. spaghetti
2 Tbsp. olive oil
4 oz. turkey bacon
6 large eggs
1/2 cup grated Parmesan
2 cloves garlic, finely chopped
salt and pepper
1. Bring a large pot of salted water to boil and cook spaghetti until just tender, about 8 minutes or as package label directs. Drain, transfer to a large bowl and toss with olive oil to coat. Let cool to room temperature.
2. Cook turkey bacon in a large skillet over medium-high heat until crisp, about 6 minutes. Remove bacon to paper towels to drain. Discard all but 1 Tbsp. of fat in skillet.
3. Preheat broiler to high. Whisk together eggs, Parmesan, garlic, 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl. Pour over spaghetti and toss to coat. Crumble bacon into bowl and mix well.
4. Place skillet on stove over medium-low heat and add egg-and-spaghetti mixture, spreading into an even layer with a spatula. Cook until bottom is well-browned, about 8 minutes, sliding a spatula underneath frittata occasionally to loosen.
5. Place pan under broiler and cook until top is golden and set, about 3 minutes. Cut frittata into wedges and serve.
The Creative Cook