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Spaghetti Carbonara Frittata

 

Ingredients

  • 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 

 

Method 

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.  

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Spaghetti Carbonara Frittata

 

Ingredients

  • 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 

 

Method 

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.

 
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