Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente—this ensures the pasta has enough structure to hold together in the frittata rather than becoming mushy. Drain well and set aside to cool slightly while you prepare the egg mixture.

In a large bowl, whisk together the eggs, salt, and pepper until well combined and slightly frothy. Add the freshly grated parmesan and stir until fully incorporated—I find that freshly grated cheese melts more evenly throughout the frittata than pre-shredded varieties, which have additives that can affect texture. Fold in the cooked pasta gently but thoroughly, ensuring every strand is coated with the egg mixture.

Heat the olive oil in a 10-inch nonstick or well-seasoned cast iron skillet over medium heat for about 1 minute until shimmering. Pour the pasta-egg mixture into the pan and spread it evenly with a spatula. Cook undisturbed for 4-5 minutes until the bottom is golden and set, but the top is still slightly wet. I like to add a pinch of red pepper flakes at the beginning of cooking for a subtle warmth that complements the cheese and pasta perfectly.

Loosen the edges of the frittata with a spatula, then slide it onto a plate. Quickly invert it back into the skillet so the cooked side is now on top. Cook for another 4-5 minutes until the second side is golden and the center is just set—it should still have a slight jiggle when you shake the pan, as carryover heat will continue cooking it after plating.

Slide the frittata onto a cutting board and let it rest for 2-3 minutes before cutting. This brief rest allows the eggs to set completely without becoming rubbery. Cut into wedges and serve warm or at room temperature—this frittata is delicious either way.