Triple-Cheese Pasta and Pancetta Frittata Recipe

Ingredients

• 500 gm dried spaghetti
• 8 eggs
• 2 tbsp crème fraîche
• 120 gm flat pancetta, finely chopped
• 80 gm each finely grated parmesan and pecorino
• 100 gm coarsely grated Fontina, plus 20gm extra for scattering
• 1 tbsp each thyme and rosemary leaves, coarsely chopped
• Finely grated rind of 1 lemon
• 2 tbsp olive oil
• Tomato and white anchovy salad
• 600 gm mixed cherry tomatoes, halved
• 1 punnet (about ½ cup) each baby basil and purple baby basil
• 12 pickled white anchovy fillets (see note)
• 50 ml extra-virgin olive oil
• 1½ tbsp aged red wine vinegar