Servings: 6 to 8
This riff on classic pasta carbonara, a brunch-friendly frittata studded with penne and bacon, is more about the eggs and less about the pasta. It’s great served warm or at room temperature for brunch or dinner.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The pasta can be cooked 1 day ahead.
Didn't care for it....would choose something other than sage, it's flavour was not complimentary.. It wasn't anything like carbonara, there was not the same creamy richness at all. the pasta was a filler but didn't add anything in terms of taste. It will get eaten but I won't be making it again.
I made this for Saturday night dinner. My husband & son warmed it up the following day. Excellent! When I make it again, I may add some chopped roasted red pepper &/or chopped artichokes to add some visual interest to the dish.
I made my own salad, but followed the instructions for the frittata exactly. An AMAZING recipe and so easy to prepare! I made it for bridge night and it was gobbled up before I had a bite. Everyone raved! My husband loved it and asked that I make it on a regular basis -- I've made it twice since. A must try!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?