Begin by boiling a large pot of salted water. Add the spaghetti and cook according to the package instructions until al dente. Remember, it will continue cooking in the oven later, so don’t overdo it. Drain the pasta and set it aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Toss in the diced smoked pancetta. Sauté it until it’s crispy and golden. The aroma is something you won’t forget. Remove from heat and let it cool for a bit.

In a large mixing bowl, crack the eggs and whisk them vigorously. Pour in the whole cream milk. Add in the grated Parmigiano Reggiano, cubed scamorza cheese, a pinch of cracked black pepper, and the chopped parsley. Don’t forget the zest of the lemon as it adds a frankly delightful brightness.

Once the spaghetti has cooled slightly, add it to the egg mixture, followed by the sautéed pancetta and garlic. Stir gently to ensure each strand of spaghetti is coated. You want to create a harmonious mixture.

Preheat your oven to 375°F (190°C). Grease a large oven-safe dish with olive oil. Pour the spaghetti and egg mixture into the dish, spreading it evenly. Top with a sprig of fresh thyme.

Bake in the oven for about 30-35 minutes, or until the frittata is puffed and golden brown. Your kitchen will start to smell fantastic. Once done, remove it from the oven and let it cool for a few minutes before slicing.

Slice the frittata spaghetti into wedges. Serve hot or warm. Pair it with a simple side salad for a well-rounded meal.