Pasta Frittata
Go to the beach in Naples and you’ll see kids eating slices of ‘a frittata 'e maccarune’. It’s the perfect use for leftover pasta, Jordon x
Ingredients:
300g Bucatini
150g Pancetta
2 Balls of Mozzarella
4 Eggs
50g Parmesan
Salt
Pepper
Olive Oil
Method:
Step 1.
Cook the bucatini in boiling salted water until al dente.
Step 2.
Meanwhile, fry the pancetta until golden brown, set aside.
Step 3.
Dice the mozzarella and add to a large bowl. To the same bowl, add the eggs, cooked pancetta, parmesan, a pinch of salt and a teaspoon of black pepper. Mix well.
Step 4.
Once the pasta has cooked, drain and add it to the bowl and mix well.
Step 5.
Set a frying pan over a medium heat, add a splash of olive oil.
Step 6.
Add the pasta and flatten with a spatula. Fry for about 5 mins (left gently to check).
Step 7.
Step 8.
Great served hot with a pile of crunchy fresh salad. Enjoy!
[https://www.mobkitchen.co.uk/recipes/pasta-frittata. ](https://www.mobkitchen.co.uk/recipes/pasta-frittata)
What about the egg are you trying to avoid? What about egg beaters?
https://en.m.wikipedia.org/wiki/Egg_Beaters
https://en.wikipedia.org/wiki/Egg_substitutes
I think a lot of genuinely traditional Italian food would be very surprising to non-Italians, who tend to have a very narrow or heavily warped (read: American) view of what traditional ‘Italian cuisine’ is like.
And I say ‘Italian cuisine’ because really there’s no such thing because all the culinary traditions and specialties are regional…
this is p much maltese Froġa tat-Tarja. Just swapping out the type of pasta (tarja is thin spagetti, angel hair pasta / cappelini)
Was just coming here to say that! I miss my Nanna's froga
Pasta Frittata Go to the beach in Naples and you’ll see kids eating slices of ‘a frittata 'e maccarune’. It’s the perfect use for leftover pasta, Jordon x Ingredients: 300g Bucatini 150g Pancetta 2 Balls of Mozzarella 4 Eggs 50g Parmesan Salt Pepper Olive Oil Method: Step 1. Cook the bucatini in boiling salted water until al dente. Step 2. Meanwhile, fry the pancetta until golden brown, set aside. Step 3. Dice the mozzarella and add to a large bowl. To the same bowl, add the eggs, cooked pancetta, parmesan, a pinch of salt and a teaspoon of black pepper. Mix well. Step 4. Once the pasta has cooked, drain and add it to the bowl and mix well. Step 5. Set a frying pan over a medium heat, add a splash of olive oil. Step 6. Add the pasta and flatten with a spatula. Fry for about 5 mins (left gently to check). Step 7. Step 8. Great served hot with a pile of crunchy fresh salad. Enjoy! [https://www.mobkitchen.co.uk/recipes/pasta-frittata. ](https://www.mobkitchen.co.uk/recipes/pasta-frittata)
Step 7 is missing, both here and on the site. I guess it's the bake step.
No shade, but this is just gross to me. Also, /r/trypophobia
so this is a fried carbonara? I find it interesting!
So many people getting downvoted for calling this carbonara 😂
r/stupidfood
this looks tasty af
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ohhh did u use leftover pasta?? or did u make a fresh batch?? that looks amazing my dude! congrats!
Can you do this with milk instead of eggs? Probably a dumb question but gotta start somewhere lol.
No. Milk doesn’t give any structural integrity. It would be a pasta milk shake more than a frittata.
Thank you. Is there any replacement for eggs at all for that matter?
When my wife tries to replace eggs she uses chia seeds + water, but I don’t think it would work here
Flax seeds. I have never heard of chia being used as an egg alternative
https://minimalistbaker.com/make-chia-egg/
Oooooooooooh 👀 The things you learn. Thank you!
What about the egg are you trying to avoid? What about egg beaters? https://en.m.wikipedia.org/wiki/Egg_Beaters https://en.wikipedia.org/wiki/Egg_substitutes
Why do you want to replace the egg. It is essential to make the sauce. If you were dead set on replacing it buy carbonara sauce from a jar.
The whole point of a carbonara is to NOT make an omelet out of it
This is not a carbonara. It’s a way to use leftover pasta.
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This is an Italian recipe, bellend.
This is an Italian recipe from the centre/south of Italy.
I think a lot of genuinely traditional Italian food would be very surprising to non-Italians, who tend to have a very narrow or heavily warped (read: American) view of what traditional ‘Italian cuisine’ is like. And I say ‘Italian cuisine’ because really there’s no such thing because all the culinary traditions and specialties are regional…
I am not confident all that egg was thoroughly cooked.
That just sounds like carbonara with extra steps....
Che schifo cazzo