Put the chopped pancetta in a small skillet, turn on the heat to medium, and cook, stirring from time to time, until it becomes deeply colored and has shed much of its fat. Do not let it become crisp. Lift the pancetta from the pan using a slotted spatula in order to separate it from the liquefied fat, and put it into a bowl. Discard the fat in the pan.
Add the eggs, grated Parmesan, salt, and liberal grindings of pepper to the bowl and mix thoroughly with a fork or whisk.
Put 1tablespoon of butter in a 12-inch nonstick skillet, turn on the heat to medium, and proceed to make the frittata following the directions for Basil Frittata.