A riff on this classic carbonara
Fluffy frittata of bacon, eggs and cheese gets a serious protein kick and is ideal for dinner
Years ago, a friend and I got into a back-and-forth about carbonara.
The pasta dish of cheese and pork, creamy with eggs, is one of Rome's most revered exports.
There are maybe hundreds of ways to make it and my friend and I probably tried them all.
I loved how my friend, who'd had many more versions of carbonara, in Italy and beyond, added insights to my general cooking knowledge that got me thinking about pasta and Italian cooking theory.
At some point, I think, we settled on a formula we agreed was “our best.”
But I realized afterward that what I like most about carbonara is that it's endlessly adaptable.
One weekend afternoon, I was craving something like carbonara, but wanted to go heavier on the protein. Thus, frittata carbonara.
With a side of roasted asparagus, why not make it dinner tonight?
Position the racks in the lower third and middle of the oven and preheat to 400 F (205 C). Spread asparagus on a large, rimmed baking sheet, drizzle with olive oil and sprinkle with a pinch of salt. Using tongs, toss until coated.
In an 8-10-inch (20-25-cm) ovenproof, preferably nonstick skillet over medium to medium-high heat, cook the bacon, using a wooden spoon or spatula to move it around so it cooks evenly, until it renders its fat and just starts to crisp around the edges, eight to 10 minutes. Remove from heat, but leave bacon in the pan. In a large bowl, whisk together eggs, cream, salt and pepper until smooth. Stir in the Parmesan and add the bacon, leaving the remaining bacon grease in the pan. Add the egg mixture back into the pan and cook over medium heat. Bake the frittata and the asparagus at the same time.
Transfer the skillet to the centre rack of the oven and bake for 10 to 12 minutes. Place the asparagus on the lower rack in the oven and roast for 10 to 12 minutes.