Spaghetti Carbonara Frittata
- 200g dried gluten free spaghetti
- 2 tablespoon extra virgin olive oil
- 14 rounds of Pancetta (4 for crispy garnish)
- 1 brown onion, finely chopped
- 6 eggs
- 3 garlic cloves, crushed
- 2/3 cup coconut cream
- 2 tablespoons finely chopped fresh chives, plus extra to serve
- 1/2 cup finely grated parmesan, plus extra shaved parmesan, to serve (option to leave out if allergic or intolerant to dairy) otherwise replace with 1/3 cup of nutritional yeast flakes.
- Baby rocket, to serve
Preheat oven to 220C/200C fan-forced.
Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain. Refresh under cold water. Drain then cool under cold running water. Return the pasta to the pan; lightly drizzle with olive oil then toss to coat.
Finely slice the 10 rounds of Pancetta
Heat oil in a 5cm-deep, 17cm (base), 25cm (top) ovenproof frying pan over medium-high heat. Add the Pancetta. Cook for 3 minutes. Transfer to paper towel to drain.
Fry the 4 whole slices of pancetta for 3 minutes each side and transfer to a paper towel to drain.
Add garlic and onion to pan. Cook, stirring occasionally, for 5 minutes or until golden. Whisk eggs, garlic, onion, coconut cream, chives and ¹⁄³ cup parmesan in a large bowl (or 1/3 cup of nutritional yeast flakes). Season with salt and pepper.
Mix in pasta to combine and fully coat.
Return mixture to the frying pan and place on a medium heat, cook for 5 minutes or until starting to set. Transfer to the oven and cook for a further 10 minutes or until the frittata is golden and cooked through.
Serve frittata topped with reserve grated parmesan if using, crispy pancetta slices and chives.
Tip: Use a frying pan measuring 28.5cm across the top to ensure the mixture fits.
Keep it: Leftover frittata won’t freeze well however it can be kept in the fridge for up to 3 days.