Carbonara Pasta Frittata with Tomato-Cucumber Salad

March 2008
Carbonara Pasta Frittata with Tomato-Cucumber Salad

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Makes: 4 servings

Prep: 5 mins

  • Salt
  • 3/4 pound fresh linguine
  • 8 large eggs
  • 1/2 cup whole milk or half-and-half
  • Pepper
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1/4 pound pancetta, chopped
  • 3 - 4 cloves garlic, chopped
  • 2/3 cup chopped flat-leaf parsley (a couple of generous handfuls)
  • 1 cup grated pecorino-romano cheese
  • 4 plum tomatoes, halved lenthwise and thinly sliced crosswise
  • 1/2 English cucumber (8 ounces), halved lengthwise and thinly sliced crosswise
  • 1/2 small red onion, thinly sliced
  1. Preheat the oven to 400 degrees . Bring a large pot of water to a boil, salt it, add the linguine and cook until al dente, about 4 minutes. Drain.
  2. While the pasta is working, in a medium bowl, beat together the eggs and milk. Season with a little salt and lots of pepper.
  3. In a medium ovenproof skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the pancetta and cook until crisp, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the drained pasta, a handful of parsley and 1/2 cup cheese; toss to combine. Pour the eggs over the linguine and cook until the eggs begin to set, 2 minutes. Bake in the oven for 10 minutes. Top with the remaining 1/2 cup cheese and bake until light golden, 3 to 4 minutes more.
  4. In a bowl, combine the tomatoes, cucumber, onion and remaining handful of parsley. Toss the salad with the remaining 3 tablespoons EVOO and season with salt and pepper.
  5. Cut the pasta frittata into 4 pieces and serve with the tomato-cucumber salad.
  • Domaine du Columbier Chinon Cuvee Vieilles Vignes 2004 (France)