by Karin Calloway
Pasta Carbonara is one of my favorite dishes. Strands of pasta coated in a bacon and egg sauce with a hefty sprinkling of freshly grated Parmesan is pure comfort food to me. My love of the classic dish, along with some leftover spaghetti noodles in the refrigerator, led me to create another way to enjoy the flavors of the original in a Carbonara Frittata.
Combine ricotta cheese, wine, 1 1/2 cups of shredded cheese and eggs in a medium bowl. Stir into spaghetti. Pour bacon and drippings over spaghetti and toss lightly to combine. Season to taste with salt and pepper and toss again. Place mixture in 9-inch round ovenproof baking dish and top with remaining shredded cheese. Bake for 30 minutes. Cut into wedges and serve.
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