Spaghetti Carbonara Frittata

Von Vincenzo's Plate · 30 Min.

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Zubereitung

1. Boil the water in a large pot, add a few pinches of rock salt and let it dissolve.
2. Cook the pasta until done, drain it, put it in a bowl to cool slightly, drizzle with olive oil and toss gently with tongs.
3. In a medium frying pan over medium-low heat, warm 3 tablespoons of olive oil, add the guanciale and cook until browned, about 5 to 7 minutes.
4. Preheat the oven to 180°C (356°F).
5. In a bowl, beat the 6 eggs with pepper and pecorino until well combined, then stir in the cooked guanciale.
6. Add the pasta to the egg mixture and toss with tongs so every strand is coated and the guanciale is spread through.
7. Put the frying pan back over medium heat and add half of the mixture.
8. Break the burrata into pieces, place them in the centre, and cover with the rest of the pasta mixture.
9. Bake at 180°C (356°F) for 30 minutes.
10. Remove from the oven, cover the pan with a large flat plate, invert the frittata onto the plate, slide it back into the pan and bake for another 3 to 5 minutes.
11. Flip it once more so the golden side is on top, and serve.

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EiKäseNudelnPecorinoGuancialeBurrata