| Level: | Intermediate |
| Total: | 1 hr 18 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 53 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
- 1 pound capellini (angel hair) pasta
- 1 cup plus 1/2 cup grated Parmesan
- 3 eggs, at room temperature, beaten
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup plain breadcrumbs
- 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
- 2 cups (8 ounces) shredded smoked mozzarella
- 3 tablespoons olive oil
- 1 (25-ounce) jar marinara or tomato-basil sauce, warmed
Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
- Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
- Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 759 |
| Total Fat | 36 g |
| Saturated Fat | 17 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 45 g |
| Cholesterol | 166 mg |
| Sodium | 2590 mg |
Reviews
Just made this, and it was delicious, but I made a few changes and don’t normally do that. First of all I would cut the amount of prosciutto in half, a pound is too much, especially when it’s cut so thick. I couldn’t get the capellini loose enough, so I had about 1/2 cup of heavy cream left over, so I added it to loosen it up, worked great. Make sure your springform pan is deep enough, because this gets quite tall. Very rich and hearty, definitely serve it with the sauce on the side, I made my own because I’m not a fan of jarred sauce. Enjoy!
I followed the directions as stated but did use 4 eggs based on the feedback on the dryness. Probably didn’t need the 4th egg. Regardless, it was so good and rich and awesome. Great date night meal, one I would certainly make for company and work events when we have pot lucks. Will experiment with some vegetarian options for my work mates.. keeping this one in my pocket as a go to.
Amazing…..love the presentation…perfect for entertaining make ahead and bake
Terrible. Nasty texture, dry, unappealing. I usually enjoy Giada’s recipes but this one is definitely a loser.
I didn’t have a problem with the dryness. I used just 9-10 oz of prosciutto and it was plenty. Any more would have put the salt factor WAY over the top.
OK, just made this dish. 2 major complaints and recommendation for improvements:
1/ If you cooked your pasta in salted water, no need to add that 1 Tbsp of Kosher salt. Thank goodness I was quick enough to realize that it would be way too salty! There’s a whole pound of prosciutto & lots of parmesan in this recipe already that is providing all the salt this dish needs. Even when I did not add any salt after I cooked the pasta, it was still almost too salty with all the prosciutto that’s in this dish;
2/ Warning! This is quite a heavy dish with a lot of butter and cheese; and too much prosciutto! I’m already planning to substitute half the prosciutto with spinach & mushroom (sauteed in garlic first to remove the water content) the next time I make this dish. It will help lighten it up and add some vegetable content rounding out the balance of flavours much better.
1/ If you cooked your pasta in salted water, no need to add that 1 Tbsp of Kosher salt. Thank goodness I was quick enough to realize that it would be way too salty! There’s a whole pound of prosciutto & lots of parmesan in this recipe already that is providing all the salt this dish needs. Even when I did not add any salt after I cooked the pasta, it was still almost too salty with all the prosciutto that’s in this dish;
2/ Warning! This is quite a heavy dish with a lot of butter and cheese; and too much prosciutto! I’m already planning to substitute half the prosciutto with spinach & mushroom (sauteed in garlic first to remove the water content) the next time I make this dish. It will help lighten it up and add some vegetable content rounding out the balance of flavours much better.
I made this yesterday, with only one modification: I used spaghetti noodles. Even with the thicker noodles, it came out delicious. This is a very good foundation from which you can build on and add whatever additional ingredients you want. Next time I make it I think I’m going to add some herbs and maybe mushrooms.
I made this recipe as a surprise picnic lunch for my boyfriend. Not the average picnic fare : He loved it. It’s fairly goofproof, too.
The dish is very very tasty, I mixed pasta with spaghetti squash (half and half
to make it a little figure friendly and kids didn’t even notice.
to make it a little figure friendly and kids didn’t even notice.
This dish was delicious!! I used leftover spaghetti, and added garlic,shallot,sundried tomatoes,and also some spinach.. AWESOME. :0
As always Giada Thanks for a great meal.