Step 1

Bring a medium pot of water to a boil. Add 2 tablespoons salt and return to a boil. Add the spaghetti and cook until al dente, about 2 minutes less than package instructions. Drain.

Step 2

Meanwhile, finely grate the parmesan. (½ cup) and slice pancetta into small pieces.

Step 3

In a 10-inch cast-iron skillet, cook the pancetta over medium heat, stirring occasionally, until crisp, about 6 minutes. Using a slotted spoon, remove pancetta to a plate and drain fat from skillet. Wipe skillet clean and reserve for later.

Step 4

In a large bowl, whisk the Campbell’s® Condensed Cream of Chicken Soup with the eggs, milk, parmesan, and 1/4 teaspoon pepper until smooth.

Step 5

Fold in the pasta and the cooked pancetta.

Step 6

Return skillet to medium heat and heat the oil. Pour frittata mixture into skillet and spread in an even layer. Cook, undisturbed, until bottom is set, about 2 minutes.

Step 7

Transfer skillet to oven and bake until top of frittata is just set, 13 to 15 minutes.