Lemony Cacio e Pepe Pasta Frittata
Lemony Cacio e Pepe Pasta Frittata. Springy, simple, delicious goodness. It’s a classic dish with a little twist as a frittata, a little tang with the lemon, and a little springtime inspired with the arugula, basil, and Burrata. We made this dish with Davinci Pasta using their angel hair cut. This thin cut pasta gives the frittata the perfect crisp with all the cheesy peppery deliciousness !!
Cacio e Pepe is a staple in our house, but have you ever tried it as a frittata?! Guys, this takes Cacio e Pepe to a whole new level. Don’t get me wrong the classic is SO delicious, but sometimes you just need a twist on traditional things, you know?
Not only did we do this dish as a frittata, but we had to give it a springtime twist as well. The arugula and basil pair perfectly with the lemon flavor. And, well, you know burrata is the one ingredient you can absolutely never go wrong with.
Cacio e Pepe is that one dish you can literally do anything with or nothing at all and it is still amazing no matter what. What kind of ways do you guys like to make your Cacio e Pepe?! Classic or with a twist?!
Ingredients
1/4 cup butter
1 1/2 teaspoons cracked black pepper
1/2 pound Davinci angel hair pasta cooked
3 eggs; beaten
1/3 cup heavy cream
3/4 cup pecorino Romano grated cheese
zest of 1 lemon
8 ounces Burrata
fresh basil and arugula for topping
Directions
In a large skillet melt the butter, add the black pepper. Sauté until toasted about 3 minutes.
Cook the pasta and drain. Add the cooked pasta to the skillet and stir to combine.
Mix the eggs, cream, cheese, and zest. Add to the skillet and toss to combine.
Transfer to an oiled springform pan. Cook in a preheated 400 degree oven for about 20 minutes until set.
Serve topped with burrata, basil, and arugula.
