Spaghetti Carbonara Frittata

Ingredients

• 300 g Fileja Pasta (dry, semi‑long pasta from Calabria)
• 1 tbsp Kosher Salt (for boiling water)
• 6 tbsp Extra Virgin Olive Oil (4 tbsp for pasta, 2 tbsp for cooking guanciale)
• 150 g Guanciale (cut into small cubes; pancetta or bacon can substitute)
• 6 pieces Large Eggs (room temperature)
• 1 tsp Freshly Ground Black Pepper (to taste)
• 150 g Pecorino Romano Cheese (grated; can adjust 100‑300 g to taste)
• 125 g Burrata (small ball, broken and spread in the middle)

Instructions

1. Cook the Pasta

   Fill a large pot with water, bring to a rolling boil, add a generous handful of kosher salt, then add the fileja pasta and cook for 19 minutes until al dente.

   Time: PT20M

   Temperature: boiling

2. Cool the Pasta

   Drain the pasta in a colander, return to the pot, drizzle 4 tbsp extra virgin olive oil, toss gently and let it cool to room temperature without refrigerating.

   Time: PT5M

3. Render the Guanciale

   Cut the guanciale into small cubes. Heat 2 tbsp olive oil in the oven‑safe skillet over low‑medium heat, add the cubes and cook 5‑7 minutes until the exterior is crispy and the interior remains tender.

   Time: PT10M

   Temperature: medium

4. Prepare the Egg Mixture

   In a mixing bowl, whisk together 6 large eggs, 1 tsp freshly ground black pepper, and the grated Pecorino Romano until smooth.

   Time: PT5M

5. Combine Pasta, Egg Mixture and Guanciale

   Add the cooled pasta and cooked guanciale to the bowl with the egg‑cheese mixture. Toss quickly to coat evenly; the residual heat will begin to thicken the sauce.

   Time: PT5M

6. Assemble in the Skillet

   Return the skillet to the stove over medium heat. Spread half of the pasta mixture in the pan, then break the burrata ball and spread it like a pizza topping. Cover with the remaining pasta mixture and press firmly with a spatula to compact.

   Time: PT5M

7. Form the Bottom Crust

   Cook the assembled frittata on the stove for 5‑7 minutes on medium heat until the bottom is golden and crisp.

   Time: PT6M

   Temperature: medium

8. Bake in the Oven

   Pre‑heat the oven to 180 °C (356 °F). Transfer the skillet to the oven and bake for 30 minutes until the top is set and lightly browned.

   Time: PT30M

   Temperature: 180°C

9. Flip and Finish

   Remove the skillet from the oven (use a cloth or mitt). Place a large plate over the skillet, invert quickly, then slide the frittata back into the skillet to cook the opposite side for 3‑4 minutes over medium‑low heat.

   Time: PT4M

   Temperature: medium-low

10. Rest, Slice and Serve

    Allow the frittata to rest for 2 minutes, then cut into wedges like pizza slices and serve warm, optionally with a glass of white wine.

    Time: PT2M

Nutrition Facts

Calories

1167

Protein

45 g

Carbohydrates

100 g

Fat

80 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fileja Pasta: spaghetti, bucatini, linguine
• Instead of Kosher Salt: sea salt
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of Guanciale: pancetta, thick‑cut bacon
• Instead of Large Eggs: egg substitute (for vegans, not traditional)
• Instead of Freshly Ground Black Pepper: white pepper
• Instead of Pecorino Romano Cheese: Parmesan, Grana Padano
• Instead of Burrata: fresh mozzarella, ricotta

Equipment Needed

• Large Pot
• Colander
• Mixing Bowl
• Fork or Whisk
• Oven‑Safe Skillet
• Spatula
• Oven
• Large Plate for Flipping
• Cloth or Oven Mitt

Critical Steps — Do Not Skip

• Cook the pasta al dente
• Render the guanciale to crispy‑soft texture
• Place the burrata in the center before covering
• Press firmly to compact the frittata
• Bake at 180 °C for 30 minutes

Chef Tips from the Video

• Use authentic guanciale for the most authentic carbonara flavor; pancetta is a good fallback.
• Grate Pecorino Romano freshly; pre‑grated cheese contains anti‑caking agents that affect texture.
• Let the eggs come to room temperature before whisking to prevent clumping.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a skillet.

Freezer: Not recommended due to burrata; if needed, freeze without burrata and add fresh burrata when reheating.

Room temperature: Can sit at room temperature for up to 2 hours; after that, refrigerate.

Make-Ahead Tips

• Cook the pasta and let it cool a few hours ahead; keep it tossed with olive oil.
• Render the guanciale and store in the fridge; reheat briefly before assembling.
• Burrata is best added fresh; keep it refrigerated and add just before baking.

Frequently Asked Questions