Chop leftover pasta into shorter 2-inch pieces. If fresh, boil in salted water until just under al dente, about 7-8 minutes. Mix with half of the butter or oil and let cool.

Preheat the oven to 350°F (175°C) and heat the non-stick skillet over medium-high heat. Add remaining butter or oil to coat the skillet.

Add diced pancetta, bacon, or prosciutto to the skillet, sauté for 3-5 minutes until golden brown.

Whisk together eggs, half of the Parmesan, and a pinch of salt and pepper. Add prepared pasta and stir gently until coated.

Pour the mixture into the hot skillet, smoothing the top. Let cook for about 5 minutes until edges set.

Sprinkle remaining Parmesan and Panko crumbs over the top. Cook on stovetop for another 2-3 minutes until bottom is firm, then transfer to oven.

Bake for approximately 10 minutes or until set and lightly golden. Let cool, slice, and serve warm or at room temperature.