Bring water to a boil. Once boiling, add salt and cook the spaghetti al dente. Drain the pasta and add the butter. Mix well.
Cut the Scamorza cheese into small cubes. Beat the eggs with the Parmigiano and add a pinch of salt. Combine the diced bacon and pasta and mix well.
In a frying pan, heat up a little bit of EVO oil. Add half of the pasta, continue with the Scamorza, and complete with the remaining spaghetti. Cook until a light crust forms. Turn the frittata gently and continue cooking on the other side. Slice and serve.