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Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • While the pasta is working, in a medium bowl, beat together the eggs and milk. Season with a little salt and lots of pepper.

  • 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.

  • 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.

  • Cut the pasta frittata into 4 pieces and serve with the tomato-cucumber salad.

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