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Recipes

Carbonara Frittata

By Campbell's
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What you’ll need

Ingredients

Kosher salt and freshly ground black pepper

6

ounces spaghetti

6

ounces pancetta

1

can Campbell’s® Condensed Cream of Chicken Soup

8

large eggs

1

/2 cup whole milk

2

ounces Parmesan

2

tablespoons extra-virgin olive oil

Need to make a substitution?

Preparation

  1. Step 1

    Bring a medium pot of water to a boil. Add 2 tablespoons salt and return to a boil. Add the spaghetti and cook until al dente, about 2 minutes less than package instructions. Drain.

    Step 2

    Meanwhile, finely grate the parmesan. (½ cup) and slice pancetta into small pieces.

    Step 3

    In a 10-inch cast-iron skillet, cook the pancetta over medium heat, stirring occasionally, until crisp, about 6 minutes. Using a slotted spoon, remove pancetta to a plate and drain fat from skillet. Wipe skillet clean and reserve for later.

    Step 4

    In a large bowl, whisk the Campbell’s® Condensed Cream of Chicken Soup with the eggs, milk, parmesan, and 1/4 teaspoon pepper until smooth.

    Step 5

    Fold in the pasta and the cooked pancetta.

    Step 6

    Return skillet to medium heat and heat the oil. Pour frittata mixture into skillet and spread in an even layer. Cook, undisturbed, until bottom is set, about 2 minutes.

    Step 7

    Transfer skillet to oven and bake until top of frittata is just set, 13 to 15 minutes.