- Prep Time
- 3/4 pound fresh linguine
- 8 large eggs
- 1/2 cup whole milk or half-and-half
- 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
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.
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.