Fileja Calabresi fritatta carbonara

Fileja Calabresi fritatta carbonara

One of the best recipes of the Italian cuisine – the wonderful Carbonara from Lazio region – meets the crispness of the traditional frittata di pasta, another typical pasta dish from Italy, which is often prepared as the perfect meal to take on a road trip. In fact, it can be enjoyed hot or cold. Trust us when we say this frittata Carbonara will win your heart… and your appetite!

  • Preparation time
    1h 10 min
  • Cooking time
    50 min
  • Servings


  • 10.6oz Bella Italia Fileja Calabresi pasta
  • 3 tablespoons extra virgin olive oil
  • 5.3 guanciale (pork jowl), diced
  • 6 eggs
  • salt and pepper, to taste
  • ½ cup Pecorino Romano cheese, grated
  • 5.3 burrata cheese


Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions. Drain Fileja Calabresi “al dente”, saving a cup of cooking water, and transfer in a large bowl. Add 3 tablespoons of extra virgin olive oil to the pasta, stir gently and let it cool down.

Heat 3 tablespoon of extra virgin olive oil in a skillet over a medium heat and simmer the guanciale, until brown.

Grab a mixing bowl and add 6 eggs, salt and pepper according to taste, and a generous handful of grated Pecorino Romano cheese. Use a kitchen whisk to well blend all the ingredients, then add the cooked guanciale and mix again.

Pour the mixture onto the pasta and stir gently, allowing them to blend;

In the same skillet used to sauté the guanciale, add half of the pasta, creating a uniform base, and garnish with the burrata cheese, roughly hand chopped. Then, cover with another layer of pasta, press with a spatula to level the surface and let cook for about 5 minutes.

Bake at 365°F for 30 minutes.

Transfer the frittata on a wide plate and leave to cool for a couple of minutes, then cut into four portions. Your mouthwatering “slice of Carbonara” is ready!

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