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Carbonara Pasta Frittata
A Neapolitan frittata reimagined in carbonara style: linguine coated in a creamy mixture of eggs, cheeses, crispy guanciale and smoked scamorza, cooked in a pan until a golden crust forms and the center stays molten.
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Critical Success Points
- • Brown the guanciale until crispy without burning.
- • Mix the warm pasta with the egg mixture quickly to avoid coagulation.
- • Slow, covered cooking of the frittata so the cheese melts without burning the bottom.
- • Flip the frittata without breaking it.
Safety Warnings
- • Handle knives carefully to avoid cuts.
- • Guanciale renders a lot of hot fat; watch out for splatters.
- • Raw eggs may pose a salmonella risk; consume the frittata immediately after cooking.
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