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1) 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.

2) 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.

3) Position an oven rack 6 inches from the broiler and preheat to HIGH.

4) 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.

5) 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.

6) 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.

7) 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.

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