Cheesy Pasta and Pancetta Frittata

Makes 4 servings

Fine salt

4 ounces dry cavatappi, elbow macaroni, ditalini, penne, or 11⁄2 cups cooked 8 large eggs

1⁄2 teaspoon freshly cracked black pepper

1⁄4 teaspoon Italian seasoning (optional)

1 cup (1 ounce) coarsely grated Parmesan cheese, divided, plus more for serving

1 handful fresh flat-leaf parsley, chives or cilantro, chopped, plus more for serving (optional)

4 ounces pancetta cubes (pancetta cubetti)

Bring a small pan of lightly salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente; drain.

While the pasta is cooking, in a large bowl, whisk the eggs, pepper and Italian seasoning, if using. Add about two-thirds of the cheese and the fresh herbs, if using, and stir until everything is well combined.

Position an oven rack 6 inches from the broiler and preheat to HIGH.

In a 10-inch well-seasoned cast-iron or carbon steel skillet over medium heat, cook the pancetta, stirring occasionally, until the fat renders and the meat is crisp all over, 4 to 5 minutes.

Stir in the cooked pasta and beaten eggs until well combined. Cook until the frittata is golden brown on the bottom, peeking with a spatula, about 3 minutes. The top should still be soft and unset. Sprinkle the remaining cheese evenly over the top.

Transfer the skillet to the oven and broil for 3 to 4 minutes, checking frequently to prevent burning, or until the top of the frittata is just set and starting to get golden brown in spots.

Remove from the oven and let rest 3 minutes before sliding the frittata out of the pan onto a cutting board or plate. Cut into wedges, top with more fresh herbs and/or cheese, if desired, and serve.

Adapted from “The Story of Pasta and How to Cook It” by Steven Guarnaccia (Phaidon, 2023).