1. Preheat oven to 350°F. In a large mixing bowl, add the eggs and whisk with 1 tsp salt and 1/2 tsp black pepper. Set aside.
2. Heat a 10″ oven-safe skillet over medium-high heat. Add the bacon and cook until nearly crisp, about 5 minutes. Remove using a slotted spoon and transfer to a paper towel lined plate. Set aside.
3. Add the shallots and mushrooms to the skillet and cook, stirring occasionally, until softened (about 8 minutes).
4. Meanwhile, prepare the gremolata: place the minced garlic, parsley and lemon zest in a mound and chop until combined. Add the gremolata along with the wine to the skillet and cook until the wine has evaporated.
5. Season everything generously with salt and pepper then reduce the heat to low. Add the cooked pasta, Parmesan cheese and cooked bacon and toss well.
6. Sprinkle the burrata pieces over the top, then pour the whisked eggs over everything. Use a spoon to gently push everything down so that the eggs are evenly dispersed.
7. Bake for 35 minutes or when the eggs are completely cooked (you can insert a toothpick in the center and if it comes out clean, it’s cooked). Let cool for at least 15 minutes prior to cutting a slice. Serve with a drizzle of béchamel and a side of arugula salad if desired. Enjoy!

Gruyere Bechamel 

1. While the frittata is baking, prepare the béchamel sauce: Melt butter in a medium saucepan over medium heat. Add the flour and whisk until a paste forms. Let cook for about 3 minutes or when the paste browns slightly and develops a nutty aroma.
2. Pour the milk into the saucepan and whisk until there are no clumps. Increase the heat to medium-high and whisk constantly until boiling, about 5 minutes.
3. Reduce heat and let simmer for about 10 minutes or until the mixture thickens. Season with salt, pepper and nutmeg then add the cheese. Whisk until well combined and cheese has completely melted. Taste and add more seasoning if desired. Serve warm.