Pasta Frittata with Bacon

Taylor, Taylor Takes a Taste

A skillet pasta dish is the perfect way to use last night’s leftover pasta. Linguine is my favorite to use, but you could substitute any long stranded pasta of your choosing. Creamy pasta, egg, and cheese are flavored with buttered aromatics, smoky bacon and slightly bitter arugula. This creates a tasty one dish supper.

Pasta Frittata with Bacon
By Taylor
Serves 8


4 eggs, beaten
1/2 cup half and half
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup Gruyere cheese, grated
4 tablespoons butter
1/3 cup scallions, chopped
1/3 cup shallots, chopped
4 cups cooked linguine pasta, room temperature
6 slices cooked bacon, crumbled
1/2 cup arugula, chopped


Preheat oven to 350°F. In a medium sized bowl, add eggs, half and half, salt, pepper and nutmeg. Stir. Add cheese. Stir until all ingredients are blended together. Set aside.

Melt butter over medium heat in a cast iron pan or oven proof skillet. Add scallions and shallots. Cook, stirring occasionally, until softened. Add cooked pasta and continue stirring for 2 to 3 minutes. Add bacon and arugula. Stir. Pour the egg and cheese mixture over pasta. Stir and cook for an additional 2 minutes.

Remove pan from stovetop and bake in the preheated oven for 25 minutes. Remove from oven and let cool for 15 minutes before serving. Can be served warm or at room temperature.

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  1. Jessica Lynn Freer said:

    Is there a way you can make the same recipe but only for three please? That looks so great btw!!