Frittata di Maccheroni

Frittata di Maccheroni

Yield: 25 servings

1 lb. spaghetti
¼ cup extra virgin olive oil
2 cups diced Provolone cheese
to taste, salt and pepper
½ cup diced pancetta
¼ cup grated Romano cheese
10 organic eggs

Walnut Pesto:
12 sundried tomatoes
1 cup grated Parmesan cheese
2 cups walnuts
10 leaves fresh basil
1 cup extra virgin olive oil

Cook pasta for 1 minute less

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