We combine the elements we know and love from both spaghetti carbonara and a cheesy, eggy frittata in this air fryer recipe.
The air fryer is renowned for replicating the crisp texture of deep fried food using a fraction of the oil. How does it work? Well, this amped up benchtop convection oven works by pushing hot air around the food; the rapid circulation of air in the confined space helps to make food crisp, just like deep frying, but with much less oil.
Looking for new recipes to cook in your air fryer? Try this air fryer recipe collection.
Add salt to a large saucepan of boiling water. Add pasta; cook for 4 minutes (the pasta will not be completely cooked). Drain, then refresh under cold running water. Return pasta to pan; lightly drizzle with oil, then toss to coat.
Meanwhile, finely grate parmesan into a bowl; reserve ⅓ cup to serve. Reserve 5 pancetta slices for the top, then finely chop the remaining slices.
Stack 9 pancetta slices then finely chop. Line a 22cm round baking dish with baking paper (check the dish will fit your air fryer) and place the chopped pancetta in the prepared dish.
Preheat a 7-Litre air-fryer to 200°C for 3 minutes.
Taking care place the dish in the air fryer; cook at 200°C for 4 minutes or until pancetta is crisp.
Carefully remove the hot dish. Crack eggs into dish over the pancetta. Pour in melted butter and whisk to combine. Add all but reserved ⅓ cup pecorino, then stir in pasta. Arrange remaining 5 slices pancetta over the top and sprinkle with remaining parmesan.
Taking care, place the dish in the air fryer basket; at 180°C; cook for 25 minutes, rotating the dish halfway through cooking time, or until the mixture is set and the top is golden brown. Serve scattered with chives.
You can also add some chopped chives to the mixture in step 6, if you like.Note