Spaghetti pie is made in a non-stick skillet with cooked spaghetti, eggs, salami,
prosciutto, and provolone. The pie makes a nice lunch or light dinner entree served with a
salad or allow it to cool completely and serve in wedges as an appetizer.
8 large eggs
1/2 cup grated Parmesan or pecorino cheese
Ground black pepper
1 pound spaghetti or linguine, cooked and drained
2 ounces sliced salami, chopped
2 ounces sliced prosciutto or ham, chopped
2-3 tablespoons olive oil
4 ounces provolone, chopped
Beat the eggs, grated cheese, and pepper together in a large bowl. Add the
cooked spaghetti, salami, and ham to the bowl. Stir all the ingredients
Heat the oil in a 10-inch nonstick skillet over medium heat. Pour half of the
pasta mixture into the skillet. Scatter the provolone over the top. Pour on
the remaining pasta mixture.
Reduce the heat to medium-low. Cover the skillet and cook 5 minutes.
Slide a spatula under the pie to lift it gently and prevent sticking. Cover the
skillet again; cook 10 minutes more. The eggs should be set and the bottom
Preheat the broiler.
Place the skillet under the broiler to set the top of the pie, 3 to 4 minutes.
Run a spatula under the pie to loosen it. Place a plate over the skillet and
invert the pie onto the plate. Cut into wedges to serve. Serve hot or at room
The salted, air-dried hams used to make
prosciutto crudo dolce (sweet, raw ham)
are obtained from the hindquarters of pigs
weighing about 350 pounds. The hams
are treated with a salt massage before
undergoing about 12 months of drying in