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Categories:Viewed: 49 - Published at: 3 years ago
Ingredients
- 1/4 teaspoon kosher salt, plus more for the pasta water
- 5 ounces spaghetti
- 4 ounces diced pancetta (about 3/4 cup)
- 10 large eggs
- 2 ounces pecorino, finely grated, preferably with a Microplane (the volume varies so widely with finely grated cheese, but figure about 1 cup)
- 1/4 teaspoon freshly ground black pepper, plus more to sprinkle on top
- 1 tablespoon unsalted butter
Method
- Heat the oven to 300°F.
- Fill a medium pot with water and set on the stove over high heat to come to a boil. When it does, add a generous amount of salt (I estimate about 1 tablespoon salt per quart of water), then the spaghetti. Cook until just al dente (about 8 minutes) since it'll continue to cook in the frittata.
- While the water is coming to a boil, cook the pancetta in a 10-inch, oven-safe, nonstick skillet over medium heat until crisp. Cut the heat and let the pancetta hang out where it is to cool a bit.
- Combine the eggs, pecorino, black pepper, and 1/4 teaspoon salt in a large bowl. Whisk until smooth. Add the cooled pancetta, plus any rendered fat, and whisk to combine. No need to wash the pan-we're using it again in a second.
- When the pasta is done, drain it in a colander, then add it to the skillet along with the butter. Toss until the butter is melted and the pasta is coated. Shake the pan a bit to make sure the pasta is spread out in an even layer. Now pour the egg mixture on top, taking care to make sure the pancetta is as evenly distributed as possible. Sprinkle more black pepper on top.
- Bake for 30 to 35 minutes, until the frittata is just set (bouncy to the touch, no longer jiggly in the center)-rotating halfway through and checking frequently toward the end to avoid overcooking.
- Serve hot, warm, or at room temperature. Any leftovers can be refrigerated and turned into very good sandwiches with chile mayo.
