Pancetta and pasta frittata
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | cup | Pancetta - finely chopped |
| 2 | tablespoons | Butter |
| 4 | Yellow onions - sliced | |
| ½ | pounds | Angel hair pasta |
| 8 | Eggs - beaten | |
| 1 | cup | Parmesan cheese |
| ¼ | cup | Butter |
Directions
Directions: Preheat oven to 325 degrees. Heat the olive oil in a small saut‚ pan and add the pancetta. Saut‚ until crisp, about ten minutes. Set aside. In a large saut‚ pan, heat the 2 T. of butter and add the sliced onions. Cook over low heat, stirring often for about 30-35 minutes until onions are golden. Cook the angel hair pasta and combine with the cooked pancetta and caramelized onions. Add the eggs and parmesan cheese. Mix well to combine. In a heavy skillet, melt the ¼ cup butter. Add the pasta-egg mixture and cook over low heat until the eggs firm up, about 8-10 minutes.
Then place the dish in the oven and bake for 10 minutes. Serves 6.
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