This 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.
Prep time: 15 minutes
Cooking time: 15 minutes
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
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.
4. Add half of the walnuts and the cooked spaghetti. Toss to coat with the sauce.
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.
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.