Spaghetti Pie with Peas and Prosciutto

By • May 12, 2011 • 0 Comments



Author Notes: This is a wonderful weekday recipe. It is a main course that does not need a side. The peas and green onions bring out the taste of spring. Enjoy!Table9

Serves 6

  • 8 ounces Spaghetti Noodles
  • 4 Large Eggs
  • 2 Large Egg Whites
  • 15 ounces Fresh Ricotta
  • 1/4 cup Pecorino, Finely Grated
  • 3/4 cups Whole Milk
  • 1 cup Green Peas, Fresh or Frozen
  • 1/8 teaspoon Ground Nutmeg
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Freshly Ground Pepper
  • 1 tablespoon Unsalted Butter
  • 1 cup Green Onions, Finely Chopped
  • 6 Thin Slices Prosciutto
  1. Preheat oven to 350 degrees.
  2. In a large salted pot, bring water to a boil and drop spaghetti noodles. Remove spaghetti right 2 minutes before the noodles reach al dente.
  3. In a medium bowl, whisk eggs, egg whites, fresh ricotta, milk, pecorino, nutmeg, salt and pepper to combine. Set aside.
  4. In an oven-proof 12 " skillet, melt butter over medium heat. Cook about 5 minutes until softened. Remove skillet from heat.
  5. To green onions, add spaghetti, peas, toss to combine. Pour egg mixture over the spaghetti. Arrange prosciutto over the top.
  6. Heat over medium-high heat until edges begin to brown, about 3-5 minutes. Place skillet in oven and bake for 15 minutes. Remove, slice and serve immediately.
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