A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. This week, spaghetti carbonara turns into a frittata, perfect for breakfast, lunch, dinner, or, ahem, Mother’s Day brunch.


Classic carbonara was a wartime invention, or so the story goes: Toward the end of World War II, American soldiers stationed in Rome brought their egg and bacon rations to local cooks, who added pasta and cheese, and created a dish that, decades later, is beloved all around the world.

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* This article was originally published here

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