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Cheesy macaroni and pancetta frittata

Name: Cheesy macaroni and pancetta frittata
Yield: Serves 8
Cuisine: Italian recipes
Ingredients: 75g macaroni; 75g diced pancetta; 1 garlic clove, finely chopped; 5 large eggs; 75g Grana Padano, roughly chopped; Large handful fresh basil leaves, plus extra to serve

Published: 31 Aug 07
Updated: 18 Mar 24

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

Easy
September 2007

Test kitchen approved

Serves 8
Ready in 45 minutes

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

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Ingredients

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

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Method

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.
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.
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.

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.
Place the pan under the grill for 4-5 minutes, until golden brown and set.
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.