This Big Little Recipe takes the same ingredient list as classic spaghetti carbonara, but reworks the quantities and technique so you end up with—ta da!—a frittata. While the Roman original must be eaten as soon as it’s ready (the sauce goes from silky to gloopy as it sits), this frittata is infinitely more flexible. Have it hot, warm, at room temperature, or straight from the fridge the next day (if a leftover pasta frittata sandwich with chile mayo is wrong, I don’t want to be right). And because it’s hands-off as soon as it goes in the oven, it’s a great dish to make if you’re having company. I snagged this smart cooking method from chef Andrew Feinberg, who taught me that a low-and-slow heat yields the tenderest, creamiest frittata in all the land. Once you start making it this way, you’ll never go back to that stovetop-broiler combo. A note about substitutions: Feel free to swap out the pancetta for bacon or guanciale. Same goes for pecorino, which can be replaced with parmesan.

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