Pasta Carbonara Frittata
INGREDIENTS
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for frittata--kosher salt
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8 oz. (2 cups) dried penne
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9 large eggs
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1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving
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1/2 cup heavy cream
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1 Tbs. olive oil
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6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips
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1/2 medium yellow onion, thinly sliced (2/3 cup)
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6 medium fresh sage leaves, finely chopped
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Freshly ground black pepper
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For the salad
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1/4 cup extra-virgin olive oil
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2 Tbs. red wine vinegar
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1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
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3 oz. (3 lightly packed cups) arugula
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2 Tbs. chopped shallot
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Flaky sea salt, such as maldon, and freshly ground black pepper
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