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.

By Sarah Murphy
  • 20 mins cooking
  • Serves 4
  • Print


Five ingredients
  • 250 gram spaghetti
  • 100 gram pecorino cheese
  • 200 gram pancetta
  • 10 eggs
  • 1/3 cup finely chopped fresh chives, plus extra to serve
  • 2 tablespoon extra virgin olive oil, plus extra to drizzle
  • 40 gram 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.


  • Use a frying pan measuring 28.5cm across the top and 22.5cm across the base.