This is easy to fix and soooooooooo tasty! Linguine can be used in place of spaghetti and the vegetables, like carrots, and peas can be incorporated into the filling. Now open a bottle of Valpolicella Classico and enjoy your pasta!
Recipe adapted from Essen und Trinken
- 200 g Spaghetti
- 3 tbsp Parmesan, grated
- 2 tbsp Breadcrumbs
- 2 Large eggs
- 3 tbsp Whipping cream
- 1 Tomato, diced
- 50 g Prosciutto, diced
- 125 g Fresh Mozzarella cheese, diced
- 3 tbsp Chives, chopped
- Salt and pepper
- Tomato sauce to serve
- Cook pasta in large pot of boiling salted water until al dente, about 8 minutes. Drain pasta. Return to same pot and toss with grated Parmesan and breadcrumbs.
- Use a fork to stick into the spaghetti and bring up a heaping forkful. Turn and twist the pasta to form a nest. Repeat until you have 8 nests. Place them on a baking tray lined with paper. At the same time, preheat the oven to 200C/400F.
- Stir together the eggs and cream until just blended. Season to taste. Add in diced tomatoes, Prosciutto, Mozzarella, and chopped chives. Divide the mixture and spoon them in the center of each nest. Bake the spaghetti nests on second rack from the bottom of the oven for 15-18 minutes.