Carbonara Frittata with Ricotta and Mixed Lettuce Salad with Fennel

Ingredients

• ½ pound spaghetti
• Salt
• 3 tablespoons extra-virgin olive oil (EVOO), plus more for pasta
• 3 tablespoons butter
• 12 large eggs
• About 2 teaspoons coarse black pepper
• 1 ½ cups ricotta cheese, drained
• ½ cup grated Parmigiano-Reggiano cheese
• ½ cup grated Pecorino Romano cheese
• 1 generous handful flat parsley, finely chopped
• 1/3 pound meaty pancetta, diced
• 4 cloves garlic, sliced or chopped
• 1 head radicchio, quartered, cored and thinly sliced
• 2 heads Gem Romaine, trimmed and coarsely chopped (or 1 heart romaine)
• 1 endive, thinly sliced
• 2-3 cups arugula or baby kale
• 1 small bulb fennel, quartered, cored and thinly sliced, plus a handful of fronds, chopped
• ¼ cup tarragon, coarsely chopped
• 1 shallot or a quarter red onion, grated or minced
• 1 clove garlic, grated or minced
• 2 teaspoons honey or agave
• 2 teaspoons Dijon mustard
• 2 tablespoons white wine vinegar
• ½ lemon, juiced
• About 1/3 cup extra-virgin olive oil (EVOO)
• pepper
• 1 teaspoon dried oregano
• 1 teaspoon fennel pollen, optional
• ½ teaspoon red pepper flakes