Anne Burrell's Carbonara Frittata
- 1/2 pound Pancetta (cut into 1/2-inch dice)
- 6 large Eggs (beaten)
- 3/4 cup Pecorino (grated)
- 4 twists of freshly ground Pepper
- Kosher Salt
- 1/4 pound Spaghetti (cooked in salted boiling water for 8 minutes; drained and cooled)
- 1/2 bunch finely chopped chives (for garnish)
- Preheat the oven to 350°F. Place the pancetta in an 8-inch non-stick sauté pan and cook over medium-high heat until the pancetta is brown and crispy, about 8 minutes. Remove the pancetta with a slotted spoon and drain on paper towels.
- In a medium bowl, combine the eggs, Pecorino, and pepper and whisk until well combined.
- In the same non-stick sauté pan, combine half the browned pancetta, half the cooked spaghetti, and half the egg mixture. Place the pan over medium heat and stir the mixture gently with a heatproof spatula. As the eggs around the sides of the pan start to set, pull them in and tip the pan so more eggs run to fill in the gaps. Do this for a couple minutes and then toss the pan in the preheated oven for 5 to 6 minutes or until the eggs are set in the center.
- Remove the pan from the oven, sprinkle with chives, and serve immediately or at room temperature. Repeat this process with the remaining ingredients for another frittata.