Tonight’s dish is a great dish for using leftover pasta, especially straight pasta like spaghetti, capellini, etc. And if you don’t have any leftover pasta? No sweat, just make a small batch while you crisp up the guanciale!  This dish is based on a flexible ‘use what you have’ type of recipe but can be adapted to a planned meal easily enough. I used asparagus and red pepper for vegetables, which pairs wonderfully with eggs and pasta. Just think, this dish is just out of the ordinary to give you something new to enjoy for dinner… or brunch! Give it a try and adapt it to suit your pantry and tastes. I am confident you will enjoy the results!

Cook the pasta per the instructions. While the pasta is cooking, heat a small pan over Medium heat. When the pan is hot, add the guanciale, pancetta, or bacon, cooking for 5 to 6 minutes until crispy.

 

In a small bowl, whisk the eggs, black pepper, and ricotta together.

Drain all but 1 tablespoon of rendered fat. Add the asparagus and red pepper, cooking for a few minutes until the colors brighten.

Add the shallots and cook for a minutes or two until beginning to soften. Add the garlic, basil, and oregano, cooking for 30 seconds until fragrant.

Add the cooked pasta, and shredded cheese, tossing everything together. Cook the pasta over Medium heat for a minute to allow it to begin to crisp. Pour the eggs over top, allowing them to pour through.

Cook the frittata for 5 minutes before carefully flipping it and cooking it for another 3 to 5 minutes. Plate and serve in wedges or strips.

Enjoy!