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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Leftover Spaghetti Carbonara Frittata
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
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).
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
- 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.
Ceri
Oooh this looks really fun. I have never tried spaghetti in a frittata before, maybe because there is never spaghetti left over… Gorgeous pics too Helen – especially love the blue distressed background!
Helen
I thought it was very pretty dish too Ceri! I love my photography backgrounds.
Becca @ Amuse Your Bouche
This is genius! I love adding pasta to frittatas, but have never attempted one like this. Will definitely try making a veggie version!
Helen
I’ve been doing it for years. This one was very pasta heavy.
Kate | The Veg Space
What a great idea! Lovely way to use up leftover spaghetti – must give this a try. Thanks for linking to my Spanish tortilla!
Helen
A pleasure Kate. It is perfect for picnics too.
Ciara (My Fussy Eater)
What a fantastic way to use up leftover spaghetti. I always cook way too much so will be trying this out the next time I have some leftover! Have pinned!
Helen
I cooked extra to make the dish! nothing like having deliberate leftovers.
Camilla
Oh wow, love the dish and love the look of that Le Creuset pan:-)
Helen
It is such a simple dish Camilla, and yes I rather like the pan too.
Tracy Knatt
Yep, I have also taken a pan out of the oven without a cloth on the handle! I love carbonara and this sounds like a lovely dish to try. Love le creuset too.
Helen
Ouch! So easily done to just grab the pan.
Sarah Maison Cupcake
Mmm I’m thinking Ted would enjoy this!
Helen
Given the amount of pasta he can put back I would think so.
Thorunn Sleight
I actually thought this was going to be a recipe for leftover spaghetti carbonara, but actually you sort of make a rather eggier fresh carbonara and make a fritata out of it. I always have a bit of left-over carbonara each time I make it, which I use the next day in a small fritata for myself for lunch. I like to use up any leftover veggies hanging around in it as well. I mix the left-overs with one or two eggs, depending on how much left over I have, and always sprinkle the top with parmesan before putting it under the grill. I’d never thought of using plain left-over pasta in a fritata; I’ve always frozen it until the next time I made pasta, but I think this is a brilliant use for it! Thanks for the idea!