Pasta Carbonara Frittata

The name says it all.  Think of this as a hybrid - part pasta/part frittata, with the best elements of both dishes. I love bacon and spaghetti and crisping up the pasta gives it a great chewy texture.  I sliced it into pieces with a pizza cutter.  Just as with a frittata, it's a no-fault dish that rewards creativity.  This time I added mushrooms and green onions but how about spinach, leek or sun-dried tomatoes?  It was delicious and I will definitely make it "early and often," as Mary-jo suggested.

4 servings

17 calculated points

Roussanne

Ingredients

• 8 ounces spaghetti
• 2 tablespoons olive oil
• 4 ounces bacon
• 6 large eggs
• 1 ⁄2 cup grated Parmesan
• 2 garlic cloves finely chopped
• 1 ⁄2 teaspoon salt
• 1 ⁄4 teaspoon pepper

Directions

Bring a large pot of salted water to boil and cook spaghetti until just tender, about 8 minutes, or as package label directs. Drain, transfer to a large bowl and toss with olive oil to coat. Let cool to room temperature. Cook bacon in a large skillet over medium-high heat until crisp, 5 to 8 minutes. Remove bacon to paper towels to drain. Discard all but 1 Tbsp. of fat in skillet. Preheat broiler to high. Whisk together eggs, Parmesan, garlic, 1/2 tsp. salt and 1/4 tsp. pepper in a bowl. Pour over spaghetti and toss to coat. Crumble bacon into bowl and mix well. Place skillet on stove over medium-low heat and add egg-and-spaghetti mixture, spreading into an even layer with a spatula. Cook until bottom is well-browned, about 8 minutes, sliding a spatula underneath frittata occasionally to loosen. Place pan under broiler and cook until top is golden and set, about 3 minutes. Cut frittata into wedges and serve.