Oh yes đâa Baked Carbonara Frittata is basically a rich, creamy, baked egg dish inspired by classic carbonara flavorsâperfect for brunch or a hearty dinner. Hereâs a detailed recipe:
Baked Carbonara Frittata
Ingredients
- 6 large eggs
- ½ cup heavy cream (or milk for a lighter version)
- 1 cup cooked pasta (spaghetti or penne work well)
- 4â6 slices bacon or pancetta, chopped
- ½ cup grated Parmesan or Pecorino Romano cheese
- 1 small onion, finely diced (optional)
- 2 cloves garlic, minced
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven
- 375°F (190°C). Grease a 9-inch ovenproof skillet or baking dish.
- Cook the bacon
- In a skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and drain.
- Optional: SautĂŠ onion and garlic in the bacon fat until soft.
- Cook the pasta
- If not already cooked, boil pasta until just al dente, then drain.
- Prepare egg mixture
- In a bowl, whisk together eggs, cream, half the cheese, salt, and pepper.
- Combine
- In the greased baking dish or skillet, combine pasta, bacon, onion, and garlic. Pour egg mixture over the top. Stir gently to distribute evenly.
- Bake
- Sprinkle remaining cheese on top.
- Bake 20â25 minutes until the frittata is set and golden on top. A knife inserted in the center should come out clean.
- Serve
- Let rest 5 minutes. Garnish with chopped parsley. Serve warm or at room temperature.
đĄ Tips / Variations
- For extra creaminess, stir in a little mascarpone or cream cheese into the egg mixture.
- Add peas, spinach, or mushrooms for a veggie boost.
- Make individual portions in a muffin tin for grab-and-go servings.
- Leftover carbonara pasta works perfectlyâjust toss it with the eggs and bake.
If you want, I can give a one-pan skillet shortcut version that skips pre-boiling pasta and bakes everything together in ~30 minutesâsuper simple and mess-free đ.
Do you want me to give that version too?
