Go Back

Frittata Carbonara

Julie Espy {White Lights on Wednesday}
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 frittata


  • 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 RagĂș Classic Alfredo Sauce


  1. In a small non-stick oven safe skillet over medium heat, cook bacon until crispy. Drain grease, reserving 1 tablespoon in the skillet.
  2. 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.
  3. 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.
  4. Slide fritatta onto a cutting board. Cut into quarters. Layer quarters on a plate. Spoon RagĂș Alfredo sauce over frittata just before serving.

Recipe Notes

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.