Neapolitan Macaroni Frittata

Method

1. Cook the pasta al dente (or use leftover pasta). Drain and toss with a little oil to prevent sticking. Let cool.
2. In a bowl, beat the eggs with salt and pepper.
3. Cut the pancetta, salame, and mozzarella into small pieces.
4. Add the cured meats, mozzarella, grated Parmesan (or pecorino), and pepper to the eggs. Mix well.
5. In a high-sided non-stick pan, pour abundant frying oil.
6. Add the pasta mixture to the pan, spread evenly, press down, and make sure it adheres to the sides. Cook over moderate heat.
7. Flip the frittata using a lid or a plate. Cook the other side until golden and crispy.
8. Optionally, add a drizzle of oil around the edges for extra crispiness.