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1
Make the frittata
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2
Position a rack in the center of the oven and heat the oven to 425u00b0F.
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3
Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain.
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4
In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream.
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5
Heat the oil in a 10-inch, ovenproof, nonstick skillet over medium heat. Add the bacon and cook until lightly browned, about 6 minutes. Add the onion and sage and cook until the onion is translucent and the bacon is crisp, about 5 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Add the pasta and toss to distribute the ingredients evenly. Gently pour in the egg mixture. Transfer the pan to the oven and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Loosen the edges with a silicone spatula and slide the frittata onto a cutting board.
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6
Make the salad
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7
Whisk together the oil and vinegar in a small bowl. Put the radicchio, arugula, and shallot in a large bowl and toss with just enough of the vinaigrette to coat. Season with 1/2 tsp. sea salt and 1/2 tsp. pepper.
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8
Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.
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9
Make Ahead Tips
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10
The pasta can be cooked 1 day ahead.
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11
nutrition information (per serving):
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12
Calories (kcal): 390; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 9; Protein (g): 16; Monounsaturated Fat (g): 11; Carbohydrates (g): 25; Polyunsaturated Fat (g): 3; Sodium (mg): 550; Cholesterol (mg): 245; Fiber (g): 2;
