Spaghetti with Goat Cheese, Prosciutto and Walnuts Ronit Penso

Spaghetti with Goat Cheese, Prosciutto and Walnuts

Spaghetti with Goat Cheese, Prosciutto and Walnuts Ronit PensoThis tasty and easy to make dish I have for you here, is perfect for a quick lunch or light dinner. Once you gather the ingredients it takes minutes to assemble and serve the dish.
Placing an egg yolk on top of the pasta creates effortless stunning presentation. Mixing it at the table adds lots of flavor and even creamier texture to the sauce. However, I keep it optional, as not everyone likes it and the sauce is very tasty even without it.

To make the dish even more worth making, I sometimes double the amounts and keep half of the prepared dish for the next day, when I turn it into a crispy frittata. Cut into triangles, the frittata is a wonderful side dish for chicken or beef. Another tasty option is to serve it for brunch, as is or topped with a poached egg.

So take your pick on how much you want to make, and in which way you want to serve this dish. Whatever way you choose, I’m sure you’ll love the results.

Makes: 2-4
Prep time: 15 minutes
Cooking time: 15 minutes

Ingredients:
1/2 box (0.5 lb, 225 grams) spaghetti
½ cup walnuts
2 Tbs olive oil
½ medium red onion, sliced thin
½ tsp salt
¼ tsp freshly ground black pepper
Leaves from 1 sprig rosemary
4 oz (115 grams) fresh goat cheese, crumbled
2 oz (60 grams) hard goat cheese, finely grated
4 oz (115 grams) thinly sliced prosciutto, roughly cut
2 Tbs heavy cream or milk, if needed
For serving:
Handful of fresh arugula leaves, washed and dried, per each portion
1 egg yolk per serving (optional)
For the frittata:
2 XL eggs
2 Tbs oil

1. Bring a large pot with slightly salted water to the boil. Add the pasta and cook for 8 minutes (or according to the instructions on the box.) Drain and keep in a warm place.
2. While the pasta is cooking, lightly roast the walnuts  in a toaster oven. Cool to room temperature and chop roughly.
3. In a large pan, heat the oil over medium-high heat. Add the sliced onion, rosemary, salt and pepper. Fry, mixing occasionally, for 2-3 minutes, until the onion browns a bit. Add the cheeses and prosciutto. Mix and cook to a thick sauce. (If the sauce is too thick, add the heavy cream or milk and mix well.) Taste and adjust seasoning if needed.
Spaghetti with Goat Cheese, Prosciutto and Walnuts Ronit PensoSpaghetti with Goat Cheese, Prosciutto and Walnuts Ronit Penso
4. Add half of the walnuts and the cooked spaghetti. Toss to coat with the sauce.
Spaghetti with Goat Cheese, Prosciutto and Walnuts Ronit PensoSpaghetti with Goat Cheese, Prosciutto and Walnuts Ronit Penso
5. To serve: place a handful of arugula on each plate and top with the pasta. Scatter the rest of the walnuts on top.
Serve as is, or add an egg yolk on top, if using. Serve immediately, so that the diners can mix the egg yolk with the pasta while it is still warm.
Spaghetti with Goat Cheese, Prosciutto and Walnuts Ronit PensoSpaghetti with Goat Cheese, Prosciutto and Walnuts Ronit Penso

6. The frittata: bring the prepared pasta to room temperature. Whisk the eggs in a large bowl and add the pasta. Mix well. Heat the oil in a large non-stick pan, over medium-high heat. Add the spaghetti mix and flatten the top with a spatula. Cook for 3-4 minutes, titling the pan occasionally, until the bottom is brown and crispy. Carefully transfer to a large plate and then turn it over back into the pan. Fry for 2-3 minutes, until the bottom is brown and crispy as well. Transfer to a cutting board and cut into triangles with a large, heavy knife. Serve warm or at room temperature.
Spaghetti with Goat Cheese, Prosciutto and Walnuts Ronit PensoSpaghetti with Goat Cheese, Prosciutto and Walnuts Ronit PensoSpaghetti with Goat Cheese, Prosciutto and Walnuts Ronit Penso Spaghetti with Goat Cheese, Prosciutto and Walnuts Ronit PensoSpaghetti with Goat Cheese, Prosciutto and Walnuts Ronit Penso

59 thoughts on “Spaghetti with Goat Cheese, Prosciutto and Walnuts

  1. judilyn says:

    There is an unopened ball of goat cheese languishing in the back of the cheese drawer . . . AND there is angel hair left over from a couple of nights ago. Looks like I have NO excuse. Will probably go straight to the frittata – CRUNCH! Looks perfect for the Cuisinart Oven Central for a quicky supper to eat while devouring PBS tonight.

    Virtual hugs,

    Judie

    Liked by 2 people

    • Tasty Eats Ronit Penso says:

      Sounds like you have no choice here! I love both ways of preparing the dish, but the frittata is really great as it gets to crunchy… PBS around here is total bore – endless loops of Peter Paul and Mary… Hope you have a better selection. :)

      Liked by 1 person

  2. judilyn says:

    The fund raising nights = YUCK, but “normal” Thursday and Sunday evenings are our only television viewing times. We are hooked on the British and Australian offerings. We just contribute every year, and then don’t bother to watch the fundraising events. There is usually a nice treat involved with the donation. We have the entire series of Downton Abbey in the cabinet!

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      By now I count on Roku for my TV connection but sometimes I watch on friends’ house and not too impressed. The British and Australians shows are also very “retro” and played again and again… Well, I guess it’s good it still exists despite all. :)

      Liked by 1 person

  3. judilyn says:

    Hmmmm – wonder how/why yours is so different. We get new series all the time. They are still filming them. And, yes – retro. But that’s what we like. We are children of the 50’s, but we groove on the 30’s, 40’s, and 50’s era music and movies. So much more class than modern-day shows . . . and the delicious clothes! Oh, my!!!

    Don’t know why you don’t get the current offerings. Here is how our lineup looks. This is the URL to our PBS station out of Tucson.

    https://tv.azpm.org/schedules/kuat6/

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Mimi! This dish is one of my “mix and match from what I have in the fridge, and as it came out so tasty, it was worth writing it down.
      The hard goat cheese I used is actually Spanish “Cabra Romero”, which is covered with rosemary.
      But as any other will do for this dish I decided not to make list of ingredients too intimidating, as it’s not available everywhere. If you can get it, then it’s definitely worth using here. :)

      Like

  4. Sandhya says:

    Ronit, I love the combination of flavors and will be sure to make double the quantity! Drooling here, just thinking of it….and I have just had dinner:)

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Fae, I’m very glad you liked the recipe. I love the combination of nuts and goat cheeses, so it felt like the right thing to do to add them here and indeed it added lots of flavor and crunchy texture. I hope you’ll enjoy the dish. I’ll be happy to hear your comments. :)

      Like

  5. Sheryl says:

    Wow, the presentation with egg yolk is wonderful. I never would have thought of serving spaghetti this way. I really like creativity and visual impact (and the added taste dimension).

    Liked by 1 person

  6. Nancy says:

    You had me at goat cheese prosciutto and walnuts…but egg yolk too?? Yes, please! LOVE the idea of making extra to enjoy that crispy frittata…I would never have thought of that! Delicious!

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Nancy, I’m glad you liked all the varieties of this tasty dish. I too am definitely on when it comes to the egg yolk. It add so much.
      By now I’m always preparing extra, so that the frittata option is always there. It’s so crispy and tasty. :)

      Liked by 1 person

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