Step 1

Preheat the oven to 375 degrees F. Line a plate with paper towels and set aside.

Step 2

Heat a 10-inch oven-safe nonstick skillet over low heat. Add the pancetta and allow the fat to slowly render until the pancetta becomes golden brown and crispy, 8 to 10 minutes. Remove using a slotted spoon to the paper towel-lined plate, leaving the drippings in the skillet.

Step 3

Meanwhile, in a large bowl, whisk the eggs, heavy cream, Parmesan and Pecorino-Romano until well combined. Season with salt and lots of freshly ground black pepper. Set aside.

Step 4

Arrange the pasta in the pancetta drippings in the skillet. Gently pour in the eggs, then add the cooled pancetta and peas, if using. Allow the eggs to cook for a couple of minutes on the stovetop to let the sides and bottom begin to set.

Step 5

Transfer the skillet to the oven and bake until the center no longer jiggles and is just cooked through, about 20 minutes. Remove the frittata from the skillet and garnish with the parsley, additional freshly ground black pepper and cheese. Slice into wedges and serve.