My mother served her pasta pie for many occasions. She would bake hers in a pot and make it with a dozen eggs and small round pasta called ditalini. My own version is one I have also been preparing for years. This recipe is with Pecorino Roman and mozzarella cheeses, but you can also add prosciutto, ham, salami, or pepperoni. This is an inviting brunch item, appetizer for dinner, or finger food for a party. Just cut into narrow wedges for easy noshing.
1 pound spaghetti
6 eggs
3/4 cup grated Pecorino Romano cheese, grated
1 cup mozzarella, shredded
1 tablespoon fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
Vegetable oil
Butter
In a large pot, heat water for the pasta. When water begins to boil, add salt liberally. Let water return to a boil, and cook pasta to al dente. Drain well, and allow cooling.
Beat eggs very well, and add the Pecorino Romano, mozzarella, parsley, salt, and pepper. Add the spaghetti to the egg mixture, and mix well. In a large sauté pan, warm vegetable oil and butter over medium heat. Add the spaghetti-and-egg mixture. Cover and cook over low heat until the bottom is golden.
Slide the pie onto a plate, and add a bit more vegetable oil and butter to the sauté pan. Turn the pie over into the pan, and allow the other side to cook, uncovered, until golden. Allow pie to set for ten minutes, and cut into wedges, or use a round cutter and cut into circles. Serve with a simple arugula salad tossed in balsamic vinegar and extra-virgin olive oil.
Camille’s Tip: This recipe can also be baked. Just mix the ingredients and pour into a buttered baking dish and bake at 350°F for thirty minutes.
