Pasta Carbonara Frittata from Fine Cooking Magazine, February/March 2013

Pasta Carbonara Frittata from Fine Cooking Magazine, February/March 2013

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Ingredients

  • Kosher salt
  • 8 ounces (2 cups) dried penne
  • 9 large eggs
  • 1½ oz. finely grated Pecorino Romano (about 1½ cups using a rasp grater), more for serving
  • ½ cup heavy cream
  • 1 tablespoon olive oil
  • 8 ounces thick-cut bacon (about 4 slices), cut crosswise into ½-inch strips
  • ½ medium yellow onion, thinly sliced (2/3 cup)
  • 6 medium fresh sage leaves, finely chopped
  • Freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 small head radicchio (6 oz.) halved and thinly sliced (about 3 cups)
  • 3 oz. (3 lightly packed cups) arugula
  • 2 tablespoons chopped shallot
  • Flaky sea salt, such as Maldon, and freshly ground black pepper
Read the whole recipe on The Mom Chef