Start making spaghetti frittata by boiling 5L water on the stove in a large pot.

Once the water comes to a boil, add a few pinches of rock salt and allow it to dissolve.

Next, cook your choice of pasta for the desired cooking time, strain it, then add it to a mixing bowl to cool slightly.

Drizzle some EVOO over your pasta and mix through gently using a set of tongs.

While the pasta for your spaghetti frittata is cooling, get a medium size fry pan, put in on the stove at a medium to low heat and add 3 tablespoons of EVOO.

When the oil has started to warm up, add the guanciale and leave to simmer and brown – this will be the perfect texture for your spaghetti frittata di carbonara! This should cook in 5-7 minutes.

It’s time to get the oven ready! Pre-heat the oven to 180 degrees celcius/356F.

Next, grab a mixing bowl and add 6 eggs, pepper and pecorino cheese. Combine these ingredients really well before adding the cooked guanciale and mixing this through too.

Now, add the pasta into the egg mixture and combine using a set of tongs. Make sure the egg is smothering every strand of pasta and the guanciale is spread right through.

Place the pan you cooked the guanciale in, back on the stove at a medium heat and add half of the spaghetti frittata mixture to it.

Break up the creamy burrata into pieces and add them to the centre, before covering them with the other half of the pasta

Place this in the oven, leaving the temperature at 180 degrees celcius/356F and leave to cook for 30 minutes.

After this time, remove the pan of spaghetti frittata from the oven, and place a large flat plate over the top. You must use this, to flip it onto the other side, and then place it back in the pan and back in the oven for another 3-5 minutes.

Once it is ready, flip it again so the golden brown side is on top.

E ora si mangia, Vincenzo’s Plate….Enjoy!