Frittata Spaghetti Carbonara from the oven

This Frittata Spaghetti Carbonara is a seriously delicious combination of two all-time favorites. We already know and trust pasta frittata as a street food from Naples. Now we’re going one step further, because what pasta dish goes better with a frittata than spaghetti carbonara? You guessed it: not at all, because this one is perfect!

If you’ve never included pasta in your grocery store and it’s hard to imagine, just please trust us for a moment. The whole thing is really beautiful and we wish you only the best. And part of your best is good food. So trust us. You won’t regret it.

Besides the fact that this spaghetti carbonara frittata is really delicious, this recipe also offers a perfect opportunity to use up leftovers. If you have some leftover pasta from the day before and no sauce left (who doesn’t?), this recipe is really great to make a whole new meal out of. The issue of creative use of waste is fundamentally important, as sustainability should be a top priority in any good household. So think twice before throwing anything away! You could also create a recipe as great as our Frittata Spaghetti Carbonara, who knows?

Have you really opened up your appetite for a good frittata? Now it gets even worse because here are some frittata recipes:

Three small frittata au gratin pastries on a gray background


Frittata Spaghetti Carbonara in a pan against a wooden background


Frittata Spaghetti Carbonara from the oven


Spaghetti carbonara The popular pasta dish is combined with frittata and is called spaghetti carbonara frittata. Great taste and inherited only the best from both parents!


  1. Preheat the oven to 220 degrees. Cook spaghetti according to package directions in plenty of salted water until al dente. Meanwhile, peel and mince the onion and garlic. Wash the chickpeas, shake them dry, cut one half into thin slices and the other half into long slices.

  2. Heat the oil in a frying pan and sear and brown half of the bacon on both sides, then drain on paper towels. Cut up the remaining bacon and brown it with the onion in the remaining oil for about 5 minutes. Stir in the garlic and sauté briefly.

  3. Beat the eggs with the cream, chopped chives, some salt, pepper and half of the Parmesan cheese. Mix the spaghetti with the onion and bacon in the pan and pour over the egg cream.

  4. Let everything rest for about 5 minutes, sprinkle with the remaining parmesan and bake in the oven for 12-15 minutes. Then cover with bacon slices and bake the frittata for 5-8 minutes until golden brown. Sprinkle with parmesan, rocket and remaining chives and serve.

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