Cheesy Pasta and Pancetta Frittata

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 HIGH.
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.

Yield: 4 servings

Comments: You can substitution sharp cheddar for Parmigiano Reggiano, and bacon or Prosciutto for Pancetta.

Source: Washington Post, 29 Nov 2023