• Partnered with
  • Quick
  • Serves 4
  • 20 mins cook

Carbonara frittata

Carbonara frittata

Save money this week by adding a few pantry staples to this five-ingredient carbonara frittata recipe that is crisp pancetta and enjoyed for a delicious midweek family meal.


Five ingredients

  • 250 g spaghetti
  • 100 g pecorino cheese
  • 200 g pancetta
  • 10 eggs
  • 1/3 cup finely chopped fresh chives, plus extra to serve


  • 2 tbsp extra virgin olive oil, plus extra to drizzle
  • 40 g butter


  1. Preheat oven to 220°C.
  2. Cook pasta in a large saucepan of boiling, salted water for 4 minutes – the pasta will not be completely cooked. Drain, then refresh under cold running water. Return pasta to pan. Lightly drizzle with oil, then toss to coat.
  3. Finely grate pecorino, reserving 1/3 cup to serve. Reserve 4 pancetta slices to serve and finely chop the remaining.
  4. Heat oil in a large, oven-proof frying pan (see tip) over medium-high heat. Cook reserved pancetta slices for 2 minutes each side or until golden and crisp. Remove with a slotted spoon and drain on a paper towel. Cook chopped pancetta, stirring, for 3 minutes or until golden. Remove with a slotted spoon and drain on a paper towel. Turn off heat.
  5. Melt butter in a small saucepan. Whisk eggs in a large bowl and season well. Whisk in pecorino, chives, chopped pancetta and melted butter. Mix in pasta.
  6. Return frying pan to medium heat. Add egg mixture to pan, cooking for 5 minutes or until starting to set. Transfer to the oven, cooking for a further 10 minutes or until frittata is golden and cooked.
  7. Serve topped with reserved pecorino, crisp pancetta and extra chives. Sprinkle with pepper to serve.
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