Pasta for breakfast? Trust us, once you've tried this indulgent carbonara-inspired frittata, you'll find it difficult to go back.
- 50 ml extra-virgin olive oil
- 150 gm dried spaghetti
- 12 eggs
- 160 ml pouring cream
- 100 gm finely grated parmesan
- 100 gm flat mild pancetta, cut into lardons
- Baby sorrel and hot buttered toast, to serve (optional)
- 1Preheat 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.
- 2Meanwhile, 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.