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
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Ingredients
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8 ounces
Spaghetti Noodles
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4
Large Eggs
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2
Large Egg Whites
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15 ounces
Fresh Ricotta
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1/4 cup
Pecorino, Finely Grated
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3/4 cup
Whole Milk
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1 cup
Green Peas, Fresh or Frozen
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1/8 teaspoon
Ground Nutmeg
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1/4 teaspoon
Sea Salt
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1/4 teaspoon
Freshly Ground Pepper
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1 tablespoon
Unsalted Butter
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1 cup
Green Onions, Finely Chopped
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6
Thin Slices Prosciutto
Directions
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Preheat oven to 350 degrees.
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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.
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In a medium bowl, whisk eggs, egg whites, fresh ricotta, milk, pecorino, nutmeg, salt and pepper to combine. Set aside.
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In an oven-proof 12 " skillet, melt butter over medium heat. Cook about 5 minutes until softened. Remove skillet from heat.
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To green onions, add spaghetti, peas, toss to combine. Pour egg mixture over the spaghetti. Arrange prosciutto over the top.
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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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