Have you ever made a frittata before? I hadn’t…until today. That’s right kids, we’re popping my frittata cherry! I can’t think of any better way to make over one of my favorite dishes – Fettuccine Carbonara – than by turning it into breakfast. I mean come on. Bacon, eggs, Classic Alfredo sauce? They were asking to be made into the most important meal of the day.
Now, stay with me on this one. Pasta is your frittata is awesome! We serve a dish very similar to this at my work, and it’s always a hit. It’s hard to mess up flavors that are best friends. I took my frittata a little further and cooked everything in bacon fat, and instead of using the peas you’d normally see in a carbonara I substituted spinach. But you could add which ever you like.
What really makes this dish is the Ragú Alfredo sauce. It gives you the creamy dreamy saucey mouth feel you’d expect from a carbonara, but it doesn’t over power the frittata. This dish is so easy to make, and would impress anyone you invite over for brunch. Best of all, you could throw in your leftover pasta, spinach, and bacon (yes, I said leftover bacon – it happens in some houses) and really make this meal even easier to assemble.
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If you missed yesterday’s Ragú recipe, you can check out my Italian Cheesesteak Roll Ups HERE.
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- 1/2 cup angel hair pasta cooked al dente and drained
- 2 tablespoons chopped cooked spinach drained
- 2 strips bacon diced
- 3 eggs
- 1 tablespoon shredded Parmesan cheese
- Dash black pepper
- Pinch of salt
- 1/4 cup Ragú Classic Alfredo Sauce
In a small non-stick oven safe skillet over medium heat, cook bacon until crispy. Drain grease, reserving 1 tablespoon in the skillet.
In a small bowl, whisk together eggs, Parmesan, salt, and pepper. Set aside. Add pasta and spinach to bacon and grease in skillet. Stir and cook for 1 minute. Pour egg mixture over pasta mixture. Use a rubber spatula to mix everything together. Cook for 4 to 5 minutes over medium heat. Sides will look cooked, but top will still be runny.
Turn oven on to broil. Transfer frittata to oven. Cook for 3 to 4 minutes, until top of frittata is set, slightly browned, and fluffy. Carefully remove skillet from oven using a potholder.
Slide fritatta onto a cutting board. Cut into quarters. Layer quarters on a plate. Spoon Ragú Alfredo sauce over frittata just before serving.
You could easily double this recipe to serve 2 to 3. Just cook in a medium or large skillet (based on desired thickness of frittata.