Spaghetti Pie Appetizers

Recipe:

1 lb. Spaghetti

6 oz. Diced Ham or Pancetta

3/4 cup Parmesan Cheese (grated)

4 eggs

1 ½ tsp. Black Pepper

2 tsp. Salt for egg mixture

1 Tbsp. Salt for pasta water

Parmesan cheese for serving

Unsalted Butter for cooking

Makes approximately 4 pies (24 servings)

**There are 4 eggs used even though there are only 3 in the picture.

Step 1.

In a large pot bring water and 1 Tbsp. salt to a boil and cook spaghetti to al dente, stirring frequently (Approx. 9-11 minutes). Drain, rinse under cold water for 20 seconds, drain again and set aside. (The rinsing will stop the cooking process and cool down the spaghetti. This is done because the spaghetti will be mixed with a raw egg mixture and we don’t want the hot spaghetti to cook the egg mixture). While the spaghetti is cooking, in a medium sized sauté pan cook the ham or pancetta about 5 minutes over medium heat, frequently stirring, drain and set aside to cool for about 10 minutes.

Step 2.

In a large bowl whisk together 4 eggs (there are 4 in the pic, the cheese is covering one of them), ¾ cups of parmesan cheese, pepper and salt until well combined. Add the cooled ham or pancetta and mix again, finally add the cooked spaghetti and toss to mix well.

Step 3.

In a medium sized omelet pan (6-8 inches) over low-medium heat melt 1 Tbsp of butter and add just enough of the spaghetti mixture to come to the top edge of the pan. Cook 4-6 minutes, flip and cook an additional 3-4 minutes. Both sides should be golden brown (adjust heat accordingly). Transfer to a plate and keep covered. Repeat step 3 until all the mixture is cooked.

To Serve: Cut pies into wedges, arrange on a plate and sprinkle with Parmesan cheese. Serve with your favorite sauce or enjoy them plain.