This is a weird and wonderful combination of carbonara meets breakfast bacon and eggs and I am here for it. This is best served warm because of the just-set eggs, but if you planned to make and serve cold – for lunch leftovers or a delightful picnic – you could omit the extra eggs on top, or cook it a little longer so the yolks are cooked through.
2 tbsp olive oil
1 brown onion, finely chopped
8-10 smoked bacon rashers (use only 8 rashers if large)
200g dried spaghetti
½ cup cream
1½ cups mixed grated cheese (I used smoked cheddar, mozzarella and parmesan)
2 tbsp finely chopped flat-leaf parsley
¼ cup grated parmesan
1. Preheat oven to 180C fan-forced (200C conventional).
2. Place an ovenproof frying pan (about 24cm diameter) over medium heat. Add the olive oil, and once shimmering, add the onion and cook until translucent. Remove the onion to a bowl then return the frying pan to the heat and add the bacon, in batches if large, and cook until crisp. Allow to cool, and reserve 2 rashers to serve. Chop the remaining bacon into bite-sized pieces and add to the bowl with the onion. Season with salt and pepper and reserve the frypan.
3. Cook the spaghetti in a large pot of boiling water according to packet instructions. Strain and add to your bowl with the bacon and onion mixture, it doesn't matter if there is a little residual water coating the pasta. Use tongs to turn to coat, then allow the pasta to cool.
4. To a jug, add 6 of the eggs and the cream, and whisk to combine. Pour the egg mix over the pasta and bacon mixture. Add the cheese and use the tongs to mix it all together.
5. Gently pour the mixture into the same frypan and place in the oven. Bake for 10 minutes, then open the oven door and, using a spoon, make a small indentation in the pasta. Crack the remaining 2 eggs directly into the indentation, then close the oven door and continue to cook for another 8-10 minutes until the pasta is crisp on top, the egg whites are cooked through and the yolks are slightly runny. (The frittata will need about 18-20 minutes total in the oven.)
6. Remove from the oven and top with the reserved cooked bacon rashers, extra parmesan and parsley. Season generously with salt and pepper and serve.