Unless you're new to this site or you've been in outer Mongolia on an extended vacation, you all know how much I love pasta carbonara. I mean honestly - what's not to love? Pasta flavored with garlic, a little nutmeg, eggs, cream and parmesan cheese; why, it's to die for. Oh, and we mustn't forget about the ultimate of porcine blissfulness, BACON.
Last night's dinner effort took a special "I love me" treat one step farther in this fabulous frittata adapted from finecooking.com. In case you're wondering, a frittata is just a glorified omelet that has the ingredients mixed into the eggs and the whole thing's cooked in the oven instead of on a stove top.
Fine Cooking brag that the dish "is more about the eggs and less about the pasta", but I beg to differ. This frittata is really a celebration of all that's wonderful about both and makes a perfect light dinner and/or as is our case, today's brunch for me and lunch for Big Guy. Bonus!
Now, while Fine Cooking's version called for fresh sage as the flavoring ingredient, I'm way too much of a traditionalist for that - at least when it comes to Carbonara, so I nixed the sage and added garlic and freshly ground nutmeg as well as chopped fresh parsley instead. Along with crispy bacon, lovely sweetly sauteed onions, chopped parsley, darn near a dozen eggs, a touch of cream, finely grated cheese (I used Asiago) and of course nicely al dente penne, the frittata came from the oven looking like this.
Crispy on the outside, creamy inside and totally absolutely delicious it is about the most incredible version of bacon and eggs you'll ever enjoy. Best of all, there's enough left for my brunch today and Big Guy's lunch and with that said - listen Big Guy - what do ya' think about having breakfast for dinner now? Are you singing a different tune?
Pasta Carbonara Frittata (adapted from finecooking.com)
2 cups (8 ounces) penne pasta, cooked to al dente and drained
1 tablespoon olive oil
5 slices thick cut bacon, cut crosswise into 1/8 inch strips
1/2 medium yellow onion, thinly sliced
1 clove garlic, minced
9 large eggs
1/2 cup heavy cream
1-1/2 cups finely grated parmesan cheese (I used asiago)
1/3 cup chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
Coarse ground black pepper
Preheat oven to 425. Heat oil in a 10 inch no-stick skillet and when hot, add bacon. Cook until bacon just begins to crisp up. Add onions and sauté until onions are soft and bacon is crisp. Stir in garlic and cook, stirring constantly for 30 seconds. Beat eggs well and add heavy cream. Whisk together, and then add remaining ingredients. Place cooked pasta in skillet and follow with egg mixture. Place in preheated oven and bake for 12 to 15 minutes or until knife inserted in center of skillet comes out clean. Remove from oven and loosen edges before sliding frittata onto cutting board. Cut into wedges and serve either hot or at room temperature.
A year ago - Salmon with Bacon and Lentils
Three year's ago - Fried Eggplant with Sausage Ragu