Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package directions. Drain the pasta, rinse with hot water and set aside.
Whisk the eggs and cream together with ½ teaspoon of salt and ½ teaspoon pepper. Whisk in the parmesan cheese.
Cut the bacon into ¼ inch pieces. Place in a cold, oven-proof skillet, turn the heat to medium, and cook until crisp, about 6 minutes. Add the drained pasta and toss to coat. Gently pour the egg mixture. Bake the mixture until cooked through, 15 – 17 minutes. Loosen the sides of the frittata with a dinner knife and slide the frittata out onto a cutting board or serving dish if desired.