Cheesy Pasta and Pancetta Frittata

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Ingredients

Fine salt
4 ounces adust cavatappi, elbow macaroni, ditalini, penne, oregon 1 1/2 cups cooked
8 ample eggs
1/2 spoon freshly cracked achromatic pepper
1/4 spoon Italian seasoning (optional)
1 cupful (1 ounce) coarsely grated parmesan cheese, divided, positive much for serving
1 fistful caller flat-leaf parsley, chives oregon cilantro, chopped, positive much for serving (optional)
4 ounces pancetta cubes (pancetta cubetti)

Nutritional Facts

Per serving (1/4 of the frittata)

Calories
390
Fat
21 g
Saturated Fat
9 g
Carbohydrates
24 g
Sodium
776 mg
Cholesterol
398 mg
Protein
23 g
Fiber
1 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

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

Tested by Ann Maloney.

Published November 7, 2023

Updated March 17, 2026