Name: Triple-cheese pasta and pancetta frittata
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gm dried spaghetti; 8 eggs; 2 tbsp crème fraîche; 120 gm flat pancetta, finely chopped; 80 gm each finely grated parmesan and pecorino; 100 gm coarsely grated Fontina, plus 20gm extra for scattering; 1 tbsp each thyme and rosemary leaves, coarsely chopped; Finely grated rind of 1 lemon; 2 tbsp olive oil; Tomato and white anchovy salad; 600 gm mixed cherry tomatoes, halved; 1 punnet (about ½ cup) each baby basil and purple baby basil; 12 pickled white anchovy fillets (see note); 50 ml extra-virgin olive oil; 1½ tbsp aged red wine vinegar

Triple-cheese pasta and pancetta frittata

Australian Gourmet Traveller recipe for triple-cheese pasta and pancetta frittata.

Serves 4

Cook

30M

This frittata is a great way to use up leftover pasta.

Ingredients

500 gm dried spaghetti

8 eggs

2 tbsp crème fraîche

120 gm flat pancetta, finely chopped

80 gm each finely grated parmesan and pecorino

100 gm coarsely grated Fontina, plus 20gm extra for scattering

1 tbsp each thyme and rosemary leaves, coarsely chopped

Finely grated rind of 1 lemon

2 tbsp olive oil

Tomato and white anchovy salad

600 gm mixed cherry tomatoes, halved

1 punnet (about ½ cup) each baby basil and purple baby basil

12 pickled white anchovy fillets (see note)

50 ml extra-virgin olive oil

1½ tbsp aged red wine vinegar

Method

Main

1.Preheat oven to 200C. Cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes). Drain, refresh under cold running water, coarsely chop and set aside.

2.Whisk eggs and crème fraîche in a large bowl to combine, add pancetta, cheeses, herbs, lemon rind and pasta, stir to combine and season to taste.

3.Heat oil in a deep 25cm-diameter ovenproof frying pan over high heat, add egg mixture and cook until starting to set around edges (1-2 minutes). Transfer to oven and bake until set (6-8 minutes).

4.Meanwhile, for tomato and white anchovy salad, toss ingredients in a bowl to combine, season to taste and set aside.

5.Preheat grill to high heat. Scatter remaining Fontina over frittata and grill until golden and bubbling (2-3 minutes). Carefully invert onto a plate, then invert onto serving plate and serve with tomato and white anchovy salad.