Spaghetti Pie with Peas and Prosciutto

By Table9 • 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

Preheat oven to 350 degrees.
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.
In a medium bowl, whisk eggs, egg whites, fresh ricotta, milk, pecorino, nutmeg, salt and pepper to combine. Set aside.
In an oven-proof 12 " skillet, melt butter over medium heat. Cook about 5 minutes until softened. Remove skillet from heat.
To green onions, add spaghetti, peas, toss to combine. Pour egg mixture over the spaghetti. Arrange prosciutto over the top.
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.