Gluten Free Frittata alla Carbonara

Gluten Free Frittata alla Carbonara Recipe

You may have noticed that I sometimes get obsessed with certain recipes and then proceed to make several variations of the same theme. I like what I like, and I like having options of how I can get what I want. Don’t you?

Spaghetti alla Carbonara is one of my all-time favorites. It is so simple, so quick, so classic, and is whipped up with ingredients I always seem to have on hand. So I decided to combine this favorite with another favorite of mine – the frittata.

I love frittatas for brunch or a simple dinner. They are quick and couldn’t be easier – much easier than making omelets. And despite their simplicity, they seem sort of fancy.

I made this Gluten Free Frittata alla Carbonara for just my hubby and me – even though it will normally feed 6 to 8 people. We had it for a late dinner after a hard day and then proceeded to devour the leftovers the following day; it was great for breakfast and lunch!

I used brown rice pasta, organic cream, nitrate free bacon, organic pastured Nature’s Yoke eggs, and some parmesan. I served it on a bed of baby arugula simply dressed with lemon juice, olive oil, and a bit of extra parmesan. Heaven!


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Gluten Free Frittata alla Carbonara
Print Recipe

Gluten Free Frittata alla Carbonara Recipe

Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Breakfast
Cuisine: Italian
Servings: 6 people
Calories: 417kcal
Author: Gluten Free & More


  • Kosher salt
  • 8 ounces gluten-free spaghetti
  • 10 large organic, pastured eggs
  • ½ cup heavy cream
  • Freshly ground black pepper
  • 5 slices nitrate free bacon
  • 2 ounces parmesan cheese finely grated


  • Preheat oven to 425 degrees.
  • Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package directions. Drain the pasta, rinse with hot water and set aside.
  • Whisk the eggs and cream together with ½ teaspoon of salt and ½ teaspoon pepper. Whisk in the parmesan cheese.
  • Cut the bacon into ¼ inch pieces. Place in a cold, oven-proof skillet, turn the heat to medium, and cook until crisp, about 6 minutes. Add the drained pasta and toss to coat. Gently pour the egg mixture. Bake the mixture until cooked through, 15 – 17 minutes. Loosen the sides of the frittata with a dinner knife and slide the frittata out onto a cutting board or serving dish if desired.


Nutrition Facts
Gluten Free Frittata alla Carbonara Recipe
Amount Per Serving
Calories 417 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g55%
Cholesterol 318mg106%
Sodium 405mg17%
Potassium 161mg5%
Carbohydrates 29g10%
Protein 18g36%
Vitamin A 760IU15%
Calcium 166mg17%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bacon Carbonara Corn Free Eggs Frittata Spaghetti
  1. Lang
    July 20, 2013

    Oh wow, that looks pretty delicious! It seems great for doing something with a group of friends and family. Having friends over, this could be a great dish to eat together.

  2. Jacqueline Kolb
    July 22, 2013

    I really wish you would recommend alternatives for the milk products since many who are GF are also CF. Something to consider.


  3. CarolKicinski
    July 24, 2013

    As it is pretty easy to substitute for dairy (just use the dairy free sbstitution such as dairy free milk or chesse) I don’t do it with every recipe. There is a whole section of recipes that are dairy free on the site. Usually I will put the dairy substitute but in some recipes I feel won’t translate as well dairy free (as in this recipe) so I don’t actually put recommendations.

  4. CarolKicinski
    July 24, 2013

    Thanks Lang, enjoy!

  5. October 3, 2015

    I LOVE arugula salad but would have never thought to ‘combine’ these 2 things together.. Looks great.. Gonna give it a try :)

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