WE LOVE THIS PAN
The sauté's unique oval shape takes up less space on the stovetop and its deep sides provide extra capacity.
Add your spaghetti without waiting for it to soften and bend.
Spaghetti pie is made in a non-stick skillet with cooked spaghetti, eggs, salami, prosciutto, and provolone. The pie makes a nice lunch or light dinner entree served with a salad or allow it to cool completely and serve in wedges as an appetizer.
8 large eggs
1/2 cup grated Parmesan or pecorino cheese
Ground black pepper
1 pound spaghetti or linguine, cooked and drained
2 ounces sliced salami, chopped
2 ounces sliced prosciutto or ham, chopped
2-3 tablespoons olive oil
4 ounces provolone, chopped
Beat the eggs, grated cheese, and pepper together in a large bowl. Add the cooked spaghetti, salami, and ham to the bowl. Stir all the ingredients together.
Heat the oil in a 10-inch nonstick skillet over medium heat. Pour half of the pasta mixture into the skillet. Scatter the provolone over the top. Pour on the remaining pasta mixture.
Reduce the heat to medium-low. Cover the skillet and cook 5 minutes.
Slide a spatula under the pie to lift it gently and prevent sticking. Cover the skillet again; cook 10 minutes more. The eggs should be set and the bottom golden.
Preheat the broiler.
Place the skillet under the broiler to set the top of the pie, 3 to 4 minutes.
Run a spatula under the pie to loosen it. Place a plate over the skillet and invert the pie onto the plate. Cut into wedges to serve. Serve hot or at room temperature.
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PROSCIUTTO DI PARMA
The salted, air-dried hams used to make prosciutto crudo dolce (sweet, raw ham) are obtained from the hindquarters of pigs weighing about 350 pounds. The hams are treated with a salt massage before undergoing about 12 months of drying in well-ventilated storerooms.
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