Carbonara frittata

Preheat oven to 220°C.

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.

Finely grate pecorino, reserving 1/3 cup to serve. Reserve 4 pancetta slices to serve and finely chop the remaining.

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.

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.

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.

Serve topped with reserved pecorino, crisp pancetta and extra chives. Sprinkle with pepper to serve.