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Main Ingredient: Pasta
Course: Main Course
Suggested Wine or Spirit : Rocca delle Macìe “Occhio a Vento” Vermentino
Penne pasta makes this frittata hearty and filling. It’s great served warm or at room temperature for brunch or dinner. The pasta can be cooked 1 day ahead. Serves 6 to 8.
Recipe courtesy of Fine Cooking Magazine.
Ingredients
For the Frittata:
- Kosher salt
- 8 oz. (2 cups) dried penne
- 9 large eggs
- 1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving
- 1/2 cup heavy cream
- 1 Tbs. olive oil
- 6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips
- 1/2 medium yellow onion, thinly sliced (2/3 cup)
- 6 medium fresh sage leaves, finely chopped
- Freshly ground black pepper
For the Salad
- 1/4 cup extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
- 3 oz. (3 lightly packed cups) arugula
- 2 Tbs. chopped shallot
- Flaky sea salt, such as Maldon, and freshly ground black pepper
Directions: MAKE THE FRITTATA
Position a rack in the center of the oven and heat the oven to 425°F.
Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain.
In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream.
Heat the oil in a 10-inch, ovenproof, nonstick skillet over medium heat. Add the bacon and cook until lightly browned, about 6 minutes. Add the onion and sage and cook until the onion is translucent and the bacon is crisp, about 5 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Add the pasta and toss to distribute the ingredients evenly. Gently pour in the egg mixture. Transfer the pan to the oven and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Loosen the edges with a silicone spatula and slide the frittata onto a cutting board.
MAKE THE SALAD
Whisk together the oil and vinegar in a small bowl. Put the radicchio, arugula, and shallot in a large bowl and toss with just enough of the vinaigrette to coat. Season with 1/2 tsp. sea salt and 1/2 tsp. pepper.
Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.
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