Ingredients: |
Ingredients: 1/2 lb bucatini pasta, broken in half (I used whole wheat spaghetti)
6 strips smoked bacon, cut into 1/2" dice
7 large eggs
1/2 cup whole milk
1/4 cup mascarpone cheese (I used cream cheese)
1 1/2 cups freshly grated smoked mozzarella, divided
1/2 cup freshly grated Asiago or Parmigiano Reggiano cheese (I used Italian blend)
1/4 cup finely chopped flat-leaf parsley
2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon freshly ground black pepper
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Directions: |
Directions:Bring a large pot of water to a boil over high heat. Season boiling water generously with salt. Add the pasta and cook for 6-8 minutes, until pasta is tender but still firm to the bite. Stir pasta frequently to avoid clumping. Drain and transfer to a large mixing bowl and set aside.
Preheat oven to 375º
Add the diced bacon to a 10" cast iron skillet and heat over med-high heat. Cook, stirring occasionally until the fast has rendered and the bacon is crispy, about 7 minutes. Remove the skillet from heat and use a slotted spoon to remove bacon to paper towel lined plate. Set aside. Drain the bacon fat and return 1 tablespoon back to the pan and set aside.
In a blender combine the eggs, milk and mascarpone. Blend until well combined. Transfer the mixture to the bowl with the cooked pasta. Add the bacon, 1 cup of mozzarella, Asiago, parsley, garlic, salt and pepper. Stir until evenly incorporated.
Transfer the mixture to the cast iron skillet and spread out into an even layer. Top with the remaining 1/2 cup mozzarella. Transfer skillet to the oven and cook until the center is firm and the pasta and cheese is lightly crispy, 30-35 minutes. Remove from oven and let cool for 5 minutes before slicing into wedges and serving. |
This recipe for Fritatta Bacon & Boucatini Frittata (Giada DeLaurentis) is from