Grana Padano, macaroni and pancetta frittata recipe

By Silvana Franco

  1. Serves 4, or 8 as a starter
  2. Ready in 45 minutes
  3. Rating

A frittata makes a lovely starter or light lunch. You can use 150g of leftover cooked pasta instead of the macaroni, if you like.

tried and tested
Grana Padano, macaroni and pancetta frittata


  1. 75g macaroni
  2. 75g diced pancetta
  3. 1 garlic clove, finely chopped
  4. 5 large eggs
  5. 75g Grana Padano, roughly chopped
  6. Large handful fresh basil leaves, plus extra to serve


  1. 1. Cook the pasta in a large saucepan of boiling water according to the packet instructions, then drain well and set aside to cool a little.
  2. 2. Sizzle the pancetta in a 20cm non-stick ovenproof frying pan for 3-4 minutes, until it begins to crisp up. Add the garlic and cook for 30 seconds more. Remove from the heat and set aside.
  3. 3. Meanwhile, crack the eggs into a large bowl and beat well together. Remove the pancetta from the pan with a slotted spoon, then stir into the egg with the pasta, Grana Padano, basil leaves and some black pepper.
  4. 4. Put the frying pan back over a medium heat. Pour in the frittata mixture and cook for 8-10 minutes, until almost set. Meanwhile, preheat the grill to medium.
  5. 5. Place the pan under the grill for 4-5 minutes, until golden brown and set.
  6. 6. Leave to sit in the pan for 5 minutes, then slide onto a chopping board. Cut into 4 or 8 wedges and serve warm or at room temperature. Garnish with extra basil leaves and serve with a dressed mixed salad.


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