Category: Hotline

A Pasta Frittata Even Your Nonna Would Love

It’s hard to predict which recipes will spark debate, but the marriage of two classic dishes was fuel enough for a recent Reel on our Instagram to catch fire. When we shared Emma Laperruque’s recipe for Spaghetti Carbonara Frittata, the reactions were …

It’s hard to predict which recipes will spark debate, but the marriage of two classic dishes was fuel enough for a recent Reel on our Instagram to catch fire. When we shared Emma Laperruque’s recipe for Spaghetti Carbonara Frittata, the reactions were swift. “Does anyone have the number for the Italian embassy??” asked @hamwater, addressing the apparent sacrilege of combining a frittata that can be enjoyed anytime, hot or cold, with an iconic pasta that’s tossed with pancetta, eggs, cheese and served immediately. (“Are the Italians ok? Genuine concern 🙏” echoed @san.san_sim.)

Spaghetti Carbonara Frittata

Spaghetti Carbonara Frittata

But versions of this recipe have made the rounds in recent, modern history: Mark Bittman shared an iteration in 2005, and the OG of Italian cooking, Marcella Hazan herself, popularized the spaghetti frittata. It turns out that making frittatas with leftover pasta is part of the long, global culinary tradition of dreaming up new ways to use last night’s dinner. “This is a classic Italian frittata usually made with leftover pasta served with a green salad,” explained @vitaciag.

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A Sneak Peek of What Our New Community Editor Is Cooking Up

After running a community-focused site for over a decade (RIP Brooklyn Based), it’s taken me some time to find a role where I really feel at home—until now. I’m beyond thrilled to be Food52’s first Community Editor, and I hope to be meeting as many of …

After running a community-focused site for over a decade (RIP Brooklyn Based), it’s taken me some time to find a role where I really feel at home—until now. I’m beyond thrilled to be Food52’s first Community Editor, and I hope to be meeting as many of you Food52ers as possible in person and virtually over the next few months.

One of the things I love about Food52 is how dynamic it is; there are so many nooks and crannies of our community to dig into. Our recipes, of course, are brilliant and vast, and grow daily not just from our regular contributors and Residents, but also from members who contribute recipes to our site. I know I’m not the only one who appreciates our videos: Just take a look at the comments on Lucas Sin’s tutorials (“I can't believe I get to watch these videos for free!”) or Erin McDowell’s master classes on all things baking (“I have been on a mission to make a good crust for years and you've helped crack the code.”) And our Instagram and TikTok are some of the most delightful rabbit holes to fall into, in part because of the hilarious comments you post. (The thread on the April Fool’s “Cooked Water” post is priceless: “For those asking if store bought is okay—trust me, it tastes a lot better when you make it from scratch.”)

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