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Cook pasta in boiling water with a dash of oil and salt until almost al dente. Drain. Cook pancetta with clove of garlic in tiny bit of olive oil. Layer pasta, pancetta, garlic, Fontina cheese, and peas in a 10-inch quiche pan or 8-inch square pan. Beat eggs with whisk, then add whipping cream and pepper. Pour liquid ingredients over layered pasta. Refrigerate overnight.
When ready to cook, sprinkle grated cheese over pasta. Bake in a 350-degree oven for 35 to 40 minutes.
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