Courgette and Bacon Carbonara Frittata

cook 30 mins
  • 250 g (8 oz) spaghetti
  • 25 g (1 oz) butter
  • 1 tablespoon olive or vegetable oil
  • 150 g (5 oz) smoked bacon, chopped
  • 375 g (12 oz) courgettes, coarsely grated
  • 2 garlic cloves, chopped
  • 4 large eggs, lightly beaten
  • 100 ml (3 1/2 fl oz) single cream
  • 50 g (2 oz) Parmesan-style cheese, grated
  • salt and pepper
  • Cook the spaghetti according to packet instructions. Meanwhile, melt the butter with the oil in a large, nonstick frying pan and add the bacon. Cook for 4–5 minutes, until golden.
  • Place the courgettes in the middle of a clean tea towel, bring up the edges and twist the tea towel over a sink to squeeze out the excess moisture. Add to the bacon with the garlic, and cook for a further 4–5 minutes, until soft and golden. Meanwhile, mix the beaten eggs in a jug with the cream, half the cheese and plenty of seasoning.
  • Transfer the courgette and bacon to a large mixing bowl, then toss with the drained pasta and egg mixture. Return to the frying pan and cook over a medium-low heat for 5–6 minutes. Sprinkle with the remaining cheese, then slide under a hot grill, keeping the handle away from the heat. Grill for 4–5 minutes, until golden and set. Slice into wedges and serve immediately.
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