Gluten Free Frittata alla Carbonara Recipe

by Carol Kicinski on July 19, 2013

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You may have noticed that I sometimes get obsessed with certain recipes and then proceed to make several variations of the same theme. I like what I like, and I like having options of how I can get what I want. Don’t you?

Spaghetti alla Carbonara is one of my all-time favorites. It is so simple, so quick, so classic, and is whipped up with ingredients I always seem to have on hand. So I decided to combine this favorite with another favorite of mine – the frittata.

I love frittatas for brunch or a simple dinner. They are quick and couldn’t be easier – much easier than making omelets. And despite their simplicity, they seem sort of fancy.

I made this Frittata alla Carbonara for just my hubby and me – even though it will normally feed 6 to 8 people. We had it for a late dinner after a hard day and then proceeded to devour the leftovers the following day; it was great for breakfast and lunch!

I used brown rice pasta, organic cream, nitrate free bacon, organic pastured Nature’s Yoke eggs, and some parmesan. I served it on a bed of baby arugula simply dressed with lemon juice, olive oil, and a bit of extra parmesan. Heaven!

gluten-free-frittata-alla-carbonara

Gluten Free Frittata alla Carbonara Recipe

Ingredients

Kosher salt
8 ounces gluten-free spaghetti
10 large, organic, pastured eggs
½ cup heavy cream
Freshly ground black pepper
5 slices nitrate free bacon
2 ounces parmesan cheese, finely grated

Directions

Preheat oven to 425 degrees.

Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package directions. Drain the pasta, rinse with hot water and set aside.

Whisk the eggs and cream together with ½ teaspoon of salt and ½ teaspoon pepper. Whisk in the parmesan cheese.

Cut the bacon into ¼ inch pieces. Place in a cold, oven-proof skillet, turn the heat to medium, and cook until crisp, about 6 minutes. Add the drained pasta and toss to coat. Gently pour the egg mixture. Bake the mixture until cooked through, 15 – 17 minutes. Loosen the sides of the frittata with a dinner knife and slide the frittata out onto a cutting board or serving dish if desired.

Servings:

A gluten free recipe that serves 6 – 8 people.

Ready for dessert?

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Need a quick meal?

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{ 5 comments… read them below or add one }

Lang July 20, 2013 at 2:42 pm

Oh wow, that looks pretty delicious! It seems great for doing something with a group of friends and family. Having friends over, this could be a great dish to eat together.

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Jacqueline Kolb July 22, 2013 at 8:55 am

I really wish you would recommend alternatives for the milk products since many who are GF are also CF. Something to consider.

Thanks!

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CarolKicinski July 24, 2013 at 9:53 am

As it is pretty easy to substitute for dairy (just use the dairy free sbstitution such as dairy free milk or chesse) I don’t do it with every recipe. There is a whole section of recipes that are dairy free on the site. Usually I will put the dairy substitute but in some recipes I feel won’t translate as well dairy free (as in this recipe) so I don’t actually put recommendations.

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CarolKicinski July 24, 2013 at 12:11 pm

Thanks Lang, enjoy!

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Pamela Price October 3, 2015 at 3:49 pm

I LOVE arugula salad but would have never thought to ‘combine’ these 2 things together.. Looks great.. Gonna give it a try :)

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