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RECIPE COURTESY OF ANNE BURRELL
Total: 40 min
Active: 30 minutes
Yield: 2 servings.
1/2 pound pancetta, cut into 1/4-inch dice.
Extra-virgin olive oil, for cooking.
6 large eggs, beaten.
3/4 cup grated Pecorino cheese.
1/4 pound spaghetti, prepared in salted boiling water for 8 minutes, drained pipes and cooled.
1/2 bunch fresh chives, finely sliced, for garnish.
Pre-heat the oven to 350 degrees F.
Place the pancetta in an 8-inch nonstick saute pan with enough olive oil to coat the pan. Cook over low heat up until most of the fat renders out. Increase the heat to medium high and cook up until the pancetta is brown and crispy, 8 to 10 minutes amount to. Drain and reserve a bit of the fat if there is too much in the pan. Eliminate half the pancetta with a slotted spoon and drain on paper towels.
In a medium bowl, integrate the eggs and Pecorino and whisk till well combined. Taste and season with salt just if needed (the Pecorino is generally quite salted so make sure to taste the egg mix prior to salting).
To the pan with the pancetta, add half the cooked spaghetti, and half the egg mix. Place the pan over medium heat and stir the mixture gently with a heatproof spatula. As the eggs around the edges begin to set, pull them in and tip the pan so more eggs go to fill out the gaps. Do this for a couple minutes and then toss the pan in the preheated oven for 4 to 5 minutes or up until the eggs are set in the center.
Get rid of the pan from the oven, spray with chives, and serve right away or at room temperature.
Repeat this procedure with the remaining active ingredients and pan drippings for another frittata.
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Anne Burrell's Carbonara Frittata|Food Network.