The Foodist: Carbonara Fritatta

Pasta, cheese, tomatoes, bacon, cream, and duck eggs.

I love creative mash ups! This The Foodist: Carbonara Fritatta is a gorgeous savory mashup of creamy pasta carbonara and a fritatta. I found this recipe in Fresh Cooking magazine and since most of the fresh ingredients came from Mezzacello I thought it would be terrific. I was right. It is also very good reheated in a microwave this is a photo of a leftover!


  • 2 lbs penne pasta
  • 3 beefsteak tomatoes, chopped & seeded
  • 1lb thick cut bacon cooked
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded Parmesan cheese
  • 4 basil leaves shredded
  • 1/4 cup savory chopped
  • 1/2 cup sliced mushrooms
  • 1/2 cup heavy cream
  • 9 duck eggs
  • 1 tsp each salt and pepper


  1. Preheat oven to 325F
  2. In a large pan, bring salted water to boil. Cook pasta to just under al dente. Strain pasta, set aside.
  3. In a large bowl mix cheese, cream, tomatoes, herbs, salt and pepper, chopped bacon, tomatoes, and mushrooms.
  4. Crack and whisk duck eggs together. mix egg with cheese, cream, and proteins.
  5. Fold pasta into the cheese, cream, and egg mixture.
  6. In a large greased cast iron or frittata pan, pour the contents in And spread around. Sprinkle a small amount of grated Parmesan on top.
  7. Bake at 350F for 20 minutes.
  8. Serve as a slice with fresh beefsteak tomato slices drizzled with balsamic vinaigrette.

Serves six people

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