Carbonara Pasta Frittata

Ingredients

• 150 g Guanciale (Italian pork cheek) (Cut into small dice)
• 100 g Smoked scamorza (Cut into dice)
• 400 g Linguine (Can be substituted with spaghetti)
• 4 pcs Eggs (Large eggs, at room temperature)
• 50 g Grated Parmesan (Finely grated)
• 50 g Grated Pecorino Romano (Finely grated)
• 2 c. à soupe Fresh parsley (Chopped)
• 30 g Butter (To coat the pasta after cooking)
• 1 c. à soupe Olive oil (To grease the pan)
• to taste Ground black pepper (Essential for carbonara)
• to taste Salt (For the pasta water)

Instructions

1. Prepare the ingredients

   Cut the guanciale into small dice, the smoked scamorza into dice, finely chop the parsley and set aside. Grate the Parmesan and Pecorino.

   Time: PT10M

2. Brown the guanciale

   In a non‑stick skillet, cook the guanciale dry over medium heat, stirring regularly, until it is nicely crispy and golden.

   Time: PT8M

3. Cook the pasta

   Bring a large pot of salted water to a boil. Add the linguine and cook al dente according to package directions (about 10 min).

   Time: PT10M

   Temperature: eau bouillante

4. Drain and season the pasta

   Drain the linguine, return them to the pot, add the butter and mix well. Let them warm slightly for a few minutes.

   Time: PT5M

5. Prepare the egg and cheese mixture

   In a large bowl, crack the eggs, add the Parmesan, Pecorino, freshly ground black pepper and a pinch of salt. Whisk vigorously until a homogeneous mixture forms.

   Time: PT5M

6. Combine the cold ingredients

   Add the crispy guanciale, chopped parsley and dice of scamorza to the egg mixture. Stir gently.

   Time: PT2M

7. Coat the pasta

   Pour the warm linguine into the bowl containing the egg and cheese mixture. Toss quickly to coat each strand thoroughly.

   Time: PT3M

8. Initial cooking of the frittata

   Lightly oil the bottom and sides of the skillet, heat over low heat. Pour the pasta mixture and press it down with the back of a spoon. Cover with a domed lid and cook 15 to 20 minutes until the bottom is golden and the cheese is melted.

   Time: PT20M

   Temperature: feu doux

9. Brown the other side

   Place a large plate over the skillet, flip the frittata onto the plate in one swift motion, then slide it back into the skillet to brown the other side for 5 minutes over low heat.

   Time: PT5M

   Temperature: feu doux

10. Rest and serve

    Let rest for 2 minutes, then cut into portions and serve immediately, optionally with an extra drizzle of black pepper.

    Time: PT2M

Nutrition Facts

Calories

610

Protein

26 g

Carbohydrates

68 g

Fat

24 g

Fiber

3 g