Preheat your oven to 350”F.

Bring a large pot of water to a boil and season it well with sea salt. Boil the spaghetti for half the time suggested on the package. Drain and quickly toss with 1 tsp of olive oil. Coat with 1 1/2 cups of the Bertolli sauce and set aside.

Heat up a medium cast iron skillet on medium low flame and butter it lightly all over.

In a medium bowl whisk together the eggs, cream and sea salt. Add the cheese and mix to combine, making sure to reserve a handful to sprinkle over the top.

Transfer the spaghetti to the cast iron skillet and pour the egg mixture on top. Shake the pan a little bit to make sure the eggs find their way to the bottom, and allow the dish to set for a couple of minutes.

Sprinkle with the reserved cheese and transfer to the preheated oven for about 25 minutes, until the spaghetti frittata is golden brown on top. Serve out of the pan, cut into wedges, sprinkled with the fresh basil and extra tomato sauce on the side.