Name: Cheesy Pasta and Pancetta Frittata

Ingredients:

• Fine salt
• 4 ounces dry cavatappi, elbow macaroni, ditalini, penne, or 1 1/2 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)

Instructions:

• 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 BROIL.
• In a 10-inch ovenproof, nonstick or cast-iron 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 more fresh herbs and/or cheese, if desired, and serve.

Comments: You can substitution sharp cheddar for Parmigiano Reggiano, and bacon or Prosciutto for Pancetta.
8/25/2025 - I followed the recipe with 6 oz Fusillani pasta, Mrs. Dash Italian seasoning, chopped cilantro, and 3 oz Beretta prosciutto. I used range setting #5 to cook the prosciutto. I cooked the frittata on the stove top for 5 minutes before transferring it to the oven. I served it with canned beets, a green salad, and catsup or salsa. It was a fairly heavy meal.

Source: Washington Post, 29 Nov 2023

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