1/2 Box of Spaghetti 1 cup Diced pancetta 12 Eggs 1/2 cup Milk or half-and-half 1 cup Grated pecorino Romano 1 teaspoon Cracked black pepper Kosher salt
Preheat the oven to 325 degrees F.
Bring a pot of water to a boil and add a generous pinch of salt. Cook the spaghetti just until it is al dente and then drain and set aside to cool.
Heat a cast-iron skillet over medium heat and add in the pancetta. Cook until the pancetta is crispy and the fat has mostly rendered out. Remove the pancetta with a slotted spoon to a paper towel-lined plate. Set aside 2 tablespoons of the fat in the pan and discard the rest. Remove the pan from the heat while you prepare the frittata.
In a large bowl, whisk together the eggs, milk or half and half, ¾ cup of the pecorino, kosher salt and the cracked black pepper. Add in the pasta and the cooked pancetta along with the 2 tablespoons of reserved pancetta fat. Toss to coat the pasta.
Place the pan back over medium heat and when hot, add in the frittata mixture. With a spatula, pull the egg mixture from the sides of the pan as the eggs cook. When the frittata begins to set and make some larger curds, place into the oven to bake. Cook for about 30 minutes, until the frittata has puffed and has some spring to the touch.
Remove from the oven and let rest for about 5 minutes before cutting. To serve, sprinkle the remaining pecorino over the frittata and crack a bit more black pepper over the top. Slice into wedges.
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