This Pasta Carbonara Frittata brings together two classic Italian dishes—carbonara and frittata—into a hearty, flavorful meal that’s perfect for any time of day. Combining crispy bacon, creamy cheese, and tender pasta, this dish is a fun twist on traditional flavors, all tied together with a golden, fluffy egg base. Whether served hot or at room temperature, it’s a satisfying and simple way to elevate your breakfast, brunch, or even dinner.

The Magic of Frittatas

A frittata is often described as Italy’s answer to the omelet but with a key difference: while an omelet is folded around its fillings, a frittata is mixed together and cooked low and slow, resulting in a firm, sliceable dish. Unlike quiche, it skips the crust, making it a naturally low-carb and protein-packed option.

Frittatas are incredibly versatile: they can be packed with vegetables, cheeses, meats, or even (in this case) leftover pasta! They’re also great for meal prep, as they taste just as good at room temperature as they do fresh from the skillet.

A Twist on Classic Carbonara

This frittata takes inspiration from spaghetti carbonara, the beloved Roman pasta dish traditionally made with pancetta, eggs, cheese, and black pepper. While classic carbonara relies on the heat of the pasta to create a silky, sauce-like texture, this version incorporates those same ingredients into an egg-based frittata, making it more structured and sliceable. The crisp bacon mimics the savory richness of pancetta, while the Manchego or Parmesan cheese provides that signature umami depth.

Adding peas introduces a subtle sweetness and pop of freshness, balancing the richness of the eggs and bacon. While peas aren’t in a traditional carbonara, they add color and texture to this dish, making it even more well-rounded.

Why Manchego?

While Parmesan is the go-to cheese for many Italian dishes, Manchego—a Spanish sheep’s milk cheese—adds a nutty, slightly tangy twist. Aged Manchego has a firmer texture similar to Parmesan, allowing it to shred beautifully and melt into the frittata, infusing every bite with a rich, savory taste.

If you prefer a more traditional flavor, Parmesan or Pecorino Romano will work just as well, giving the frittata that sharp, salty edge carbonara lovers crave.