Ingredients
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[method] => halved lengthwise and thinly sliced crosswise
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)
)
-
salt
-
3/4 pound fresh linguine
-
8 large eggs
-
1/2 cup whole milk or half-and-half
-
pepper
-
1/4 cup extra-virgin olive oil (EVOO)
-
1/4 pound pancetta chopped
-
4 cloves garlic chopped
-
2/3 cup chopped flat-leaf parsley (a couple of generous handfuls)
-
1 cup grated pecorino-romano cheese
-
4 plum tomatoes halved lengthwise and thinly sliced crosswise
-
1/2 English cucumber (8 ounces) halved lengthwise and thinly sliced crosswise
-
1/2 small red onion thinly sliced
Recipe Method
1. Preheat the oven to 400 degrees. Bring a
large pot of water to a boil,
salt it, add the
linguine and cook until
al dente, about 4 minutes.
Drain.
2. While the pasta is working, in a medium bowl, beat together the eggs and milk. Season with a little salt and lots of pepper.
3. In a medium ovenproof skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the pancetta and cook until crisp, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the drained pasta, a handful of parsley and 1/2 cup cheese; toss to combine. Pour the eggs over the linguine and cook until the eggs begin to set, 2 minutes. Bake in the oven for 10 minutes. Top with the remaining 1/2 cup cheese and bake until light golden, 3 to 4 minutes more.
4. In a bowl, combine the tomatoes, cucumber, onion, and remaining handful of parsley. Toss the salad with the remaining 3 tablespoons EVOO and season with salt and pepper.
5. Cut the pasta frittata into 4 pieces and serve with the tomato-cucumber salad.
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