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.
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.
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.
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
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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. 🙂
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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!
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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. 🙂
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I like the full/variety of ingredient pasta! and wow, love the fritatta!! I know Chinese noodle frittata dish but never imagined of one with spaghetti and cheese! Must try!
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Thank you Rotwein! I’m glad you liked the idea. I grew up on this Italian use of leftover pasta in frittata, so it was easy to think about. I need to check about the Chinese version too! 🙂
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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/
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I guess NY PBS is indeed different. Though I appreciate a lot of these shows, I’m not a very nostalgic person, so am always looking for new things. I don’t think everything made this days is all bad and there was a lot of garbage back then as well. It requires work to search for the good stuff… 🙂
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Two evenings a week is all we want to devote to television, so it all works out perfectly. So much to learn; so little time! ;-> With so much in the way of free learning materials, we are in heaven! Great Courses Plus could suck up my every waking moment.
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Sounds great! 🙂
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Another perfect example of Italian simplicity with quality ingredients! What is a name of “hard” goat cheese that you use?
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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. 🙂
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I love the idea of making this into a frittata! It looks so crispy and mouthwatering. 🙂
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Thank you Kathryn, I’m glad you liked it.The frittata is indeed very crispy and tasty. Well worth trying! 🙂
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Both ways of serving this dish sound so good I would probably make sure I make too much so that the leftover will go straight to fritatta heaven. Delicious creamy pasta dish, LOVE!
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Thank you Suzanne, I’m glad you liked the idea. The frittata started with a way to utilize the some tasty leftovers, but now I end up doubling the quantities so I’ll always have enough “leftovers” to make it! 🙂
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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:)
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Thank you Sandhya, I’m very glad you liked the recipe. It’s one of my favorites and I have to say by now the frittata became a large part of the reason to make it! 🙂
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Oh mine! makes me feel very hungry. looks awesome!!!
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Thank you Gloria for such a wonderful compliment! 🙂
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This is the kind of recipe I like to make especially during the warm months. The spaghetti sounds and looks delicious but I am eager to try the “fried leftovers”.
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Thank you Judi, I’m glad you liked the recipe. I make this dish year round, but can definitely see it served in the winter. 🙂
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I would definitely fix it in the winter too – I just meant that it’s quick to make and won’t heat up my kitchen right now when it’s 90° outside 🙂
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Oh yes, that’s not meant to be cooked when it’s THAT hot! 🙂
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Looks so good! Love spaghetti!
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Thank you Kendall! 🙂
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Welcome!
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Comfort Food ….Yum!
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Thank you Nandini. It is indeed. 🙂
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Ooh, the idea of stirring the egg yolk through sounds good! And that crispy pasta looks amazing!!!
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Thank you Elaine, I’m glad you liked the dish. It’s hard to decide which way of making it I prefer, so I opt to all of them… 🙂
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Sounds good to me!
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This looks totally delicous! Love that you include two ways to eat, so even if you have the same meal twice it doesn’t feel like it 🙂
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Thank you Lea, I’m glad you liked the recipe. Both options do look and taste like different dishes, so it’s more interesting. 🙂
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Oh my gosh! This looks so good 🙂
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Thank you Susan! 🙂
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Prosciutto tempts me to try any dish that is new to me. YUM! 🍓
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Doing the frittata is a great idea for leftovers, very inventive!
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Thank you Mary, I’m glad you liked the recipe. I liked the dish so much it felt wrong to throw away the leftovers, so the frittata was the perfect solution. 🙂
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This is fabulous, Ronit! I just love the nutty flavor you have added. And then, turned into frittata? I must give this a try! 😀
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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. 🙂
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This looks delicious!
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Thank you Tonya, it really was! 🙂
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So many delicious options to choose from. I know I would save some for that crispy frittata.
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Thank you Karen, I’m glad you liked the recipe. I too always keep some for the frittata! 🙂
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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).
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Thank you Sheryl, I’m glad you like the idea. It’s my favorite way of serving the dish, but I kept it as an option, as some people are not into raw yolks, even after explaining that the heat of the sauce cooks it very quickly.
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Oh my goodness my husband will LOVE this. Your recipe looks amazing and your pictures are gorgeous! So happy I found your blog – I look forward to following along. xoxo http://www.thefirst365days.com
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Thank you for your nice comment and follow. I’m very glad to know you liked the recipe and photos. I hope you’ll enjoy the dish. I’ll be happy to hear your comments. 🙂
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How have I missed this recipe Ronit. I love it! Wish I could have a taste😊
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Thank you Marisa! “Better late than never”… 🙂
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Comfort food at it’s best!
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Thank you Laila! I’m glad you liked the dish. It is very comforting indeed. 🙂
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Thanks for the post. Looks very tasty. I agree that the frittata idea for the leftovers sounds delicious as well.
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Thank you for your lovely comment. I’m glad you liked the recipe. By now I make larger quantities of the dish just to have enough for the frittata… 🙂
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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!
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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. 🙂
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It sounds soooo delicious…I’m getting hungry right now:)
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Thank you Kati, I’m glad you liked the recipe. 🙂
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Yum! This looks delicious! Although you could put goat cheese and prosciutto on just about anything and it would be amazing! Thanks for sharing!
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Thank you Maegan, for commenting and following. I’m looking forward to checking your blog as well.
You’re so right, pairing goat cheese with prosciutto always works. 🙂
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