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Carbonara Pasta Fritatta




Source of Recipe


Everday With Rachael Ray March






List of Ingredients



• Salt
  
• 3/4 lb fresh linguini
  
• 8 large eggs
  
• 1/2 cup whole milk or half and half
  
• Pepper
  
• 1/4 cup EVOO
  
• 1/4 lb pancetta, chopped
  
• 3-4 garlic cloves, chopped
  
• 2/3 cup chopped flat leaf parsley
  
• 1 cup grated pecorino-romano
  






Instructions



1. Preheat oven to 400. Bring a large pot of water to a boil, salt it, add the linguine and cook until al dente, about 4 minutes. Drain.
   
2. While the pasta is working, in a med bowl, beat together the eggs ad milk. Season with a little salt and lost of pepper.
   
3. In a med ovenproof skillet, heat 1 tbl EVOO, 1 turn of the pan, over med heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the garlic and cook for another minute. Add the drained pasta, a handful of parsley and 1/2 cup of the cheese. Toss to combine. Pour the eggs over the linguine and cook until the eggs begin to set, 2 minutes. Bake in the oven for 10 minutes. Top with the remaining cheese and bake until like golden, 3-4 minutes more.