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.)
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.