Zucchini carbonara frittatas

Add some texture to your usual frittatas with shreds of zucchini and pasta. We've also added a delicious carbonara-style sauce with cream, bacon and egg for extra flavour.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Zucchini carbonara frittatas
  • 375 gram fettuccine
  • 1 tablespoon olive oil
  • 4 rashers rindless bacon, thinly sliced
  • 1 onion, finely sliced
  • 4 clove garlic, crushed
  • 2 large zucchini, peeled into ribbons
  • 5 eggs
  • 3/4 cup pure cream
  • 1/2 cup grated parmesan, plus 1/2 cup extra
  • 1 tablespoon thyme leaves, plus extra sprigs to serve


Zucchini carbonara frittatas
  • 1
    Preheat oven to moderate, 180°C. Lightly grease four 1 ½-cup shallow ovenproof dishes. Place on a large oven tray.
  • 2
    In a large saucepan of boiling salted water, cook pasta following packet instructions, until al dente. Drain well and return to pan.
  • 3
    Meanwhile, in a large frying pan, heat oil on high. Saute bacon 2-3 minutes, until browned and starting crisp. Reduce heat to medium. Add onion and saute 4-5 minutes, until onion is tender. Stir in garlic and cook 1 minute. Remove pan from heat and toss zucchini through.
  • 4
    In a large jug, whisk eggs, cream, parmesan and thyme together. Season. Toss through pasta with bacon mixture. Divide pasta between dishes and pour over leftover egg mix. Sprinkle with extra parmesan.
  • 5
    Bake 12-15 minutes until just set in centre. Serve warm or cool, scattered with extra thyme sprigs.


Cut down cooking time by using fresh egg fettuccine which cooks in less than half the time of dried pasta.

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