Bacon And Bucatini Frittata

Name: Bucatini and Bacon Frittata
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6-8

15 MINPrep Time

50 MINCook Time

6-8Servings

by Giadzy

Beginner

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Photo Credit: Elizabeth Newman

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This delicious frittata will have you on team pasta-for-breakfast at first bite. Giada’s mom, Veronica, always made dishes like this out of leftover pasta as a way to make sure food never went to waste. Using a thicker pasta like bucatini gives it a great al dente chew in every bite, and the crispy tops of the pasta are reminiscent of the best crunchy bites of a baked pasta. Cheesy, savory and delightfully smokey, this is a recipe you’ll be coming back to time and time again.

PS – this freezes beautifully. Cut into wedges and freeze in individual portions, then toast or microwave until it’s hot and bubbly. Breakfast meal prep just got extra good.

Bucatini and Bacon Frittata

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Ingredients

½ pound bucatini pasta, broken in half

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5 strips smoked bacon, cut into ½-inch dice
7 large eggs
½ cup whole milk
¼ cup mascarpone cheese
1 ½ cups freshly grated smoked mozzarella, divided
½ cup freshly grated Asiago or Parmigiano Reggiano cheese
¼ cup finely chopped flat-leaf parsley
2 cloves garlic, minced
½ teaspoon kosher salt, plus more for the pasta water
½ teaspoon freshly ground black pepper

Instructions

Bring a large pot of water to a boil over high heat. Season the boiling water generously with salt. Be sure the pot is large enough for the pasta to swim freely. Add the bucatini to the boiling water and cook for 6-8 minutes, until the pasta is tender but still firm to the bite. Stir the pasta frequently to avoid clumping. Drain the pasta and transfer to a large mixing bowl and set aside.
Preheat the oven to 375 degrees F.
Add the diced bacon to a 10-inch cast iron skillet and heat over medium-high heat. Cook, stirring occasionally until the fat has rendered and the bacon is crispy, about 7 minutes. Remove the skillet from heat and use a slotted spoon to remove the bacon to a paper towel lined plate. Set aside. Drain the bacon fat and return 1 tablespoon to the pan. Set aside.
In a blender, combine the eggs, milk, and mascarpone. Blend until well combined. Transfer the mixture to the bowl with the cooked pasta. Add the crispy bacon, 1 cup of the smoked mozzarella, Asiago cheese, parsley, garlic, salt, and pepper. Stir until evenly incorporated.
Transfer the mixture to the cast iron skillet and spread out into an even layer. Top with the remaining ½ cup of smoked mozzarella. Transfer the skillet to the oven and cook until the center is firm and the pasta and cheese is lightly crispy, 30-35 minutes. Remove from the oven and let cool for 5 minutes before slicing into wedges and serving.