The Paris issue

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Popolo's frittata "carbonara"

"The frittata "carbonara" at Popolo is my ultimate breakfast indulgence. Would you publish the recipe?"

Seth Cahill, Brighton-Le-Sands, NSW 

To request a recipe, email or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

50 ml extra-virgin olive oil 150 gm dried spaghetti 12 eggs 160 ml (2/3 cup) pouring cream 100 gm finely grated parmesan 100 gm flat mild pancetta, cut into lardons Baby sorrel and hot buttered toast, to serve (optional)


  • 01
  • Preheat oven to 220C. Bring a large saucepan of salted water to the boil, add 1 tbsp oil, then add spaghetti, stir to keep pasta from sticking, and boil until pasta is cooked al dente (2 minutes less than packet instructions). Drain, lightly drizzle with 2 tsp oil to prevent sticking, and set aside.
  • 02
  • Meanwhile, whisk eggs, cream and parmesan in a bowl and season to taste. Place pans over medium-high heat, add 1 tsp oil to each (or 1 tbsp for larger pan). Divide pancetta among pans and fry until golden brown (3-5 minutes). Swirl pans to coat sides with oil. Divide egg mixture and cooked spaghetti among pans, and stir once or twice to combine. Transfer to oven and bake until set and golden underneath (7-10 minutes; slightly longer for larger pan). Season to taste and serve hot with baby sorrel and buttered toast.

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