RomanItalian
Pasta and Bean Frittata Lined with Guanciale
by Gambero Rosso · 452K subscribers on YouTube
Why reheat leftover pasta e fagioli when you can make a frittata lined with guanciale? A creative and delicious way to repurpose leftovers.
- Servings
- 1
- Difficulty
- easy
Ingredients
6 items- Pasta e FagioliAlready cooked, leftover
- 2 pcsEgg
- GuancialeSliced
- Pecorino RomanoTo grate
- Black Pepper
- Olive OilA drizzle
Method
- Beat the eggs with a grating of pecorino cheese and some pepper.
- Add the leftover pasta e fagioli to the eggs and mix well.
- Heat a drizzle of oil in a non-stick pan and arrange slices of guanciale to cover the bottom in a single layer.
- Pour the egg and pasta e fagioli mixture over the guanciale base.
- Place more slices of guanciale on top of the mixture to form a second layer.
- Cover the pan and cook over low heat until the frittata is set and the guanciale is cooked through.
- Slide the frittata onto a plate and serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
