QSR: Linguini Frittata

July 1, 2010

Teach your children well,
Their father’s hell did slowly go by,
And feed them on your dreams
The one they picked, the one you’ll know by.

~Crosby, Stills, Nash & Young

Admittedly, this creature comfort food could well be born of the sophomoric culinary loins of Rachel Ray or Sandra Lee, but it does bind some basics—linguini, cheeses, bacon, and eggs.

As an aside, did you see the ever color coordinated, semi-homemade SL’s lasagne recipe replete with Campbell’s condensed canned tomato soup, pre-minced garlic, dried oregano, cottage cheese and a pkg of already shredded mozzarella? Not only a Roman nightmare, but a heinous breach of food ethics. Even her lover’s mama and soon to be in-law, Matilda Cuomo, was pointedly disparaging. “That’s not how you make a lasagna,” she bluntly offered.

Linguini frittata is a fast food alternative to those calorie laden, sodium packed, fat fraught cardboard boxes of hazmat mac & powdered cheese served your offspring all the while meticulously regulating your fad diet to maintain that anorexic, x-ray figure…still openly professing your selfless love for them.

Express kidling or adult après quoi-woi-woi-woi eats.

LINGUINI FRITTATA WITH PANCETTA

1 lb dried linguini
Sea salt

4 thick slices imported pancetta or high quality slab bacon, cut into 1″ pieces for lardons

8 farm fresh large eggs
A dollop of heavy whipping cream
Fresh thyme leaves, stemmed and finely chopped
1 C parmigiano reggiano, grated

Sea salt and freshly ground black pepper

3 T extra virgin olive oil
3 plump, fresh garlic cloves, peeled and smashed

1/4 C gruyère, shredded

Preheat broiler to high.

Cook the pasta in liberally salted boiling water until close to al dente. Drain well and empty into a large mixing bowl. Set aside and allow to cool to room temperature.

Meanwhile, cook the pancetta or bacon lardons in a large, heavy skillet until rendered and beginning to crisp. Remove to paper towels and drain.

Whisk the eggs and cream, add them to the cooled pasta, and mix carefully yet thoroughly. Stir in the grated parmigiano reggiano, pancetta, salt, pepper and thyme to taste. Pepper liberally as you would carbonara.

Heat a heavy large ovenproof non-stick skillet over medium high heat, and add the olive oil and smashed garlic. Before the garlic turns too brown, remove and discard. With the olive oil still hot, pour in the linguini mixture and spread it evenly in the hot skillet, shaking the pan so it settles. Cook until the underside is golden brown, about 5-8 minutes or so. Strew some gruyère evenly over the top of the linguini mixture. Place the skillet under the broiler about 5″-6″ from the element and cook until slightly golden and the eggs are set, about 3-5 minutes.

Remove from oven and slide the frittata onto a large platter cutting board and allow to cool some. Slice into wedges and serve warm, room temp or chilled.

Pourboire: as an alternative, consider using orzo as the pasta in this recipe.

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