If you love pasta carbonara, then you’re going to love this breakfast-for-dinner recipe from Katie Lee Biegel. Using leftover spaghetti and a bunch of fridge staples, Biegel transformed your favorite pasta dish into a delicious frittata that you can bring as an appetizer to a dinner party, enjoy at home for supper, or even make for a special weekend brunch gathering.
“Today on #TheKitchen @foodnetwork, Carbonara Frittata!” Biegel wrote in a recent Instagram caption. “This recipe is sooo satisfying and makes for the perfect ‘breakfast for dinner.'”
To make the Carbonara Frittata, first start by heating an oven-safe nonstick skillet over low heat. Crisp up a container of pancetta in the pan, rendering out all the fat, and then remove the pancetta with a slotted spoon and drain on a paper towel, leaving the fat in the pan.
In a medium bowl, whisk together eggs, heavy cream, grated Parmesan and Pecorino-Romano cheese, salt, and pepper. Set this aside while you arrange your cooked pasta in the skillet — you can use whatever leftover pasta you have on hand or cook about four ounces in boiling water.
Add the egg mixture to the pan, then drop your cooked pancetta and some peas into the eggs. Allow everything to cook and watch for the sides and bottoms beginning to set. Once they do, place the pan into a preheated oven and bake until the center is firm.
Garnish with parsley and a bit more grated cheese and then cut into wedges to serve! Grab the whole recipe here and give Biegel’s Carbonara Frittata a go the next time you’re craving the pasta dish.
Before you go, check out Garten’s best dinner recipes below:
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