I know, I know. I've already done a frittata, but that was with potatoes. I'd never done one with pasta before, and since we had spaghetti on Friday night and I cooked too many noodles (as usual), I thought I'd use up the leftovers in a frittata. This was inspired by Spaghetti alla Carbonara (yum!) There is always a bag of frozen peas in the freezer, and we always have bacon, eggs, and cheese, so it just couldn't be helped that the spaghetti frittata would end up being a Frittata alla Carbonara.
Frittata alla Carbonara
2 strips of bacon, chopped
1 large clove garlic, chopped
1 cup frozen peas
4 oz uncooked spaghetti or 2 cups cooked spaghetti
¼ cup half-and-half or heavy cream
½ cup mozzarella cheese
¼ cup freshly-grated Parmesan cheese
salt and pepper to taste
Preheat oven to 400 degrees F.
In an oven-safe pan (cast-iron skillet works), heat bacon over medium heat.
Add the chopped garlic and cook for a minute.
Add frozen peas, salt and pepper and cook till the peas look swollen (about 4-5 minutes) and are heated through.
In a medium bowl, whisk the eggs and cream together.
Add the half of each cheese into the egg mixture.
To the peas and bacon, add the spaghetti and toss till heated through.
Pour the egg mixture over the spaghetti and shake the pan a little to get the egg mix evenly distributed.
Leave the pan on the stove over medium heat for about 3 minutes, or till the bottom sets.
Top with the remaining cheese.
Move the pan into the oven and bake for 13-15 minutes.
Allow the frittata to cool for 5-10 minutes.
Slice and serve. (I'd say this serves 4)