For the frittata, cook spaghetti in 4 quarts salted boiling water for about 7 minutes, a minute or 2 shy of package directions. Drain and rinse, then toss with a little olive oil, about 1 tablespoon.

Heat a 12-inch ovenproof cast iron or nonstick skillet over medium to medium-high heat and preheat the oven to 375˚F. Add 3 tablespoons EVOO and melt butter into oil. Whisk up eggs and black pepper, ricotta, grated cheeses and parsley. When butter foams, swirl around the pan. Add pancetta, render 3 minutes. Add garlic and cook 1-2 minutes. Add pasta, toss and spread into an even layer, nesting it into the pan. Cover the pan with eggs and cheese and let it settle, then transfer to oven and bake until golden and just set, about 25-30 minutes. Cool and slide onto a cutting board to serve.

For the salad, in a bowl, combine the lettuces with fennel, fronds and tarragon. In a jar or plastic food storage container, combine the shallot or onion, garlic, honey or agave, mustard, vinegar, lemon juice, EVOO, salt, pepper, oregano, fennel pollen and red pepper, and shake to combine. To serve, toss the dressing with salad and adjust salt and pepper to taste.