•The character of the frittata will vary according to the size and shape of the pasta and the sauce you used to dress it. I typically use leftover pasta that has been lightly tossed with olive oil (to prevent it from sticking to itself) and no sauce. The recipe is flexible, however, and may be made with pasta that has leftover sauce on it if the sauce has been mostly absorbed. Finally, the ratio of egg to leftover pasta may be varied a little either way; just make sure you have enough egg to bind the pasta together.
•Pancetta or ham could be used in place of the crumbled bacon, or you could experiment with the addition of a small amount of cooked and chopped vegetables like broccoli or spinach.