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
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
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
Make the frittataPosition 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.
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 saladWhisk 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.
Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.
make ahead tips
The pasta can be cooked 1 day ahead.
nutrition information (per serving):
Calories (kcal): 390; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 9; Protein (g): 16; Monounsaturated Fat (g): 11; Carbohydrates (g): 25; Polyunsaturated Fat (g): 3; Sodium (mg): 550; Cholesterol (mg): 245; Fiber (g): 2;
Calories (kcal): 390; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 9; Protein (g): 16; Monounsaturated Fat (g): 11; Carbohydrates (g): 25; Polyunsaturated Fat (g): 3; Sodium (mg): 550; Cholesterol (mg): 245; Fiber (g): 2;
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