Leftover Spaghetti Carbonara Frittata

I love frittatas.  They are super easy and quick to pull together, use the most basic of ingredients and are almost black hole like in their ability to absorb leftovers, as, within reason, you can sling most things into them.  A frittata is also super portable, and perfect for packed lunches, picnics and travel snacks.  This spaghetti version is especially robust and holds together very well making it ideal finger food.

You do need a good pan for a frittata, a good heavy one that you can fry in, then slowly and evenly cook in and finally put under the grill (broiler) or into the oven.   It also needs good non stick so you can flip the finished frittata cleanly out of the pan to serve.    Apart from my good knives I have little time for anything that needs to be washed by hand so dishwasher proof is also an essential for anything that comes into my kitchen.

I’ve been testing some of the new Le Creuset Toughened Non-Stick pans, which are perfect for this dish.  Nice and robust (and lighter than the Le Creuset iconic enameled casserole dishes), they have a tough layer of non stick, can be used on all hobs and are oven safe to 260C.  They can also be slung in the dishwasher and come out as good as new.  Win win win!

This frittata was inspired by the classic spaghetti carbonara, despite the addition of a spoon of cream and some cheese it is still a relatively frugal dish as the bulk of it is cooked spaghetti, if you prefer an eggier dish add some more eggs, or use less spaghetti (I don’t recommend adding any more pasta to this as there won’t be enough egg to bind it).   Of course you can substitute other shapes of pasta, add left over cooked vegetables and one or two spare egg whites or yolk or two(don’t you always have one or two leftover from making custard, mayonnaise or meringue?

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5 from 5 votes

Table of Contents

Leftover Spaghetti Carbonara Frittata

This easy recipe for frittata uses up leftover pasta, is endlessly adaptable and perfect for picnics

Servings: 6 people

Author: Helen Best-Shaw

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Ingredients

• 1 tsp vegetable oil
• 200 g lardons (or bacon - cut into 1cm cubes)
• 1 clove garlic - smashed
• 6 large eggs
• 50 g mozzarella - shredded
• 3 tbs cream
• 20 g parmesan - finely ground
• 250 g spaghetti - cooked as per packet instructions

Instructions

• Fry the lardons in the vegetable oil in a deep 26cm / 10" frying pan over a medium heat. Place the garlic clove onto a chopping board and smash it with the side of a knife, remove the skin and add to the pan.
• Once the lardons are golden remove from the pan and drain on a piece of kitchen paper. Discard the garlic and most of the fat.
• Crack the eggs into a large bowl, add the cheeses, cream and whisk with a fork until thoroughly mixed.
• Season with a generous amount of pepper and salt, then add the spaghetti and lardons and mix.
• Pour the egg mixture into the pan and cook slowly over a low heat without stirring for 10 - 15 minutes until starting to solidify around the edges, and the whole frittata moves together when you gently shake the pan. You may need to gently press the spaghetti into the egg mix with a spatula as you start to cook it.
• Finish cooking under the grill. When cooked the fritatta will have puffed up and have started to brown, keep a careful eye on it when grilling as it can burn very quickly.
• Once cooked allow to stand for a minute then flip out onto a plate to serve.

Notes

To prevent leftover pasta sticking together toss it in a drizzle of oil, or if you cook fresh for the recipe plunge into cold water once cooked.
Metal pan handles get hot when under the grill, even if they don't on the hob. It is really easy to forget and burn yourself (I have done this).

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Leftover Spaghetti Carbonara Frittata

Amount Per Serving

Calories 424 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 9g56%

Cholesterol 204mg68%

Sodium 391mg17%

Potassium 226mg6%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 1g1%

Protein 18g36%

Vitamin A 430IU9%

Vitamin C 0.2mg0%

Calcium 140mg14%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main

Cuisine: Italian

Keyword: pasta, Spaghetti Carbonara Frittata

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For more frittata inspiration why not try my

• Spring greens, purple sprouting & goats cheese frittata
• Three ingredient salmon frittata
• Red pepper and chickpea frittata

or from other bloggers

• Kate’s Spanish tortilla with Jersey Royals and spring veg
• Bintu’s plantain frittatas

Le Creuset toughened non stick deep frying pans are available from Le Creuset & other retailers RRP £88 – £105

Recipe commissioned by Le Creuset.  I was also gifted some items from the range.  All opinions our own.