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1
Preheat oven to 400F.
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2
Heat up a large cast iron skillet and add one tablespoon of olive oil. When hot, add pancetta. Cook until browned on all sides and remove from pan.
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3
Add potato slices to the pan in a single layer and let cook without stirring for five minutes. This will create a nice brown crust. Stir potatoes and continue cooking until browned on all sides, 10 minutes total.
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4
Beat eggs well in a large bowl. Add milk. Next, when potatoes are browned, add pancetta back to the pan.
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5
Pour in the eggs and a spoonful of pesto. Stir to combine. Let cook on medium heat for 5 minutes.
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6
Sprinkle grated pecorino on top, and bake for about 15 minutes, or until cheese is melted and golden.
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7
Pour the pine nuts into a skillet and light toast on low heat. Remove when all sides are lightly browned - 5-7 minutes.
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8
Add the garlic and salt to a large mortar, and mash into a paste with the pestle.
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9
Add basil and continue to mash until the basil breaks apart. Add pine nuts and continue to mash.
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10
When it forms a paste, stir in the olive oil and grated pecorino cheese. Taste for salt. If you are not using the pesto immidately, add a drop of lemon juice to preseve the bright green color.
