Quick and Easy

Carbonara frittata

Save money this week by adding a few pantry staples to this five-ingredient carbonara frittata recipe that is crisp pancetta and enjoyed for a delicious midweek family meal.
Carbonara frittata


Five ingredients


1.Preheat oven to 220°C.
2.Cook pasta in a large saucepan of boiling, salted water for 4 minutes – the pasta will not be completely cooked. Drain, then refresh under cold running water. Return pasta to pan. Lightly drizzle with oil, then toss to coat.
3.Finely grate pecorino, reserving 1/3 cup to serve. Reserve 4 pancetta slices to serve and finely chop the remaining.
4.Heat oil in a large, oven-proof frying pan (see tip) over medium-high heat. Cook reserved pancetta slices for 2 minutes each side or until golden and crisp. Remove with a slotted spoon and drain on a paper towel. Cook chopped pancetta, stirring, for 3 minutes or until golden. Remove with a slotted spoon and drain on a paper towel. Turn off heat.
5.Melt butter in a small saucepan. Whisk eggs in a large bowl and season well. Whisk in pecorino, chives, chopped pancetta and melted butter. Mix in pasta.
6.Return frying pan to medium heat. Add egg mixture to pan, cooking for 5 minutes or until starting to set. Transfer to the oven, cooking for a further 10 minutes or until frittata is golden and cooked.
7.Serve topped with reserved pecorino, crisp pancetta and extra chives. Sprinkle with pepper to serve.
  • Use a frying pan measuring 28.5cm across the top and 22.5cm across the base.

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