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Transform Leftover Spaghetti Carbonara into Quick Frittata Cups

Three baked cups made from Leftover Spaghetti Carbonara, topped with melted cheese and bacon bits.

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Learn how to repurpose leftover Spaghetti Carbonara into easy, savory baked egg cups perfect for breakfast or a quick lunch. This method refreshes the pasta and prevents sauce separation.

Ingredients

Scale
  • 2 cups leftover Spaghetti Carbonara (including pasta, sauce, and pork)
  • 4 large eggs
  • 1/4 cup milk or cream
  • 1/4 cup grated Parmesan cheese, plus extra for topping
  • 1 tablespoon olive oil
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
  2. In a medium bowl, whisk together the 4 eggs, milk or cream, and 1/4 cup of Parmesan cheese until combined. Add a pinch of black pepper.
  3. If your leftover carbonara seems very dry, stir in 1 teaspoon of water or broth to loosen the sauce slightly.
  4. Divide the leftover pasta mixture evenly among the prepared muffin cups, distributing the pasta and pork pieces.
  5. Slowly pour the egg mixture over the pasta in each cup, filling them about three-quarters full. The egg mixture will help bind the leftovers.
  6. Sprinkle a small amount of extra Parmesan cheese over the top of each cup.
  7. Bake for 18 to 22 minutes, or until the egg is set and the tops are lightly golden brown.
  8. Let the frittata cups cool in the tin for 5 minutes before carefully removing them. Serve warm for a great way to reinvent leftovers for dinner or a savory breakfast with pasta.

Notes

  • If the original carbonara sauce has separated (oil on top), gently stir it back together before mixing with the eggs. The baking process will re-emulsify the sauce.
  • For a richer flavor, use heavy cream instead of milk in the egg mixture.
  • These carbonara baked egg cups freeze well. Cool completely, then store in an airtight container for up to one month. Reheat in the microwave.

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