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Ingredients
- 2 lb dry spaghetti - (1000grams)
- 2 c. onions diced - (500ml)
- 1/3 c. unsalted butter - (75ml)
- 6 x larges Large eggs
- 2 c. heavy cream - (500ml)
- 1 lb grated mozzarella - (500grams)
- 1/2 lb diced smoked ham - (250grams)
- 2 c. flat leafed finely minced parsley - (500ml)
- 1 Tbsp. salt - (15ml)
- 1 Tbsp. pepper - (15ml)
- 1/2 c. extra virgin olive oil - (125ml)
- 1 1/2 tsp chopped garlic - (7.5ml)
- 1/2 tsp balsamic vinegar - (2.5ml)
- 4 x large tomatoes - peeled and minced coarsely
- 1 c. clarified butter - (250ml)
Directions
- Preheat oven to 350 F - (180 C)
- Start cooking the pasta by inserting it in a large pot of boiling and salted water. Over high heat stir occasionally and test single spaghetti strands to see if they are "al dente"; which is to say when there is slight resistance and firmness in strands, then drain in strainer.
- Add in diced onions and the tsp. of butter in large frying pan and saute/fry over medium till contents become golden.
- Whisk Large eggs and cream in a large bowl. Introduce while stirring the mozzarella, ham, parsley, and season with salt & pepper. Amalgamate contents by tossing around the pasta and sauce thoroughly.
- Grease a medium spring-form along the interior with room temperature butter. Pour the pasta mix into the spring-form, that will then be set on a baking dish. Subsequently, position the baking dish in the middle of the oven, for approximately 1 hour and 15minutes time or possibly till the center of the top layer becomes hard when touched.
- Leave baking dish with pasta noodles to cold in oven for 30 min, and then transfer to refrigerator to refrigerateat least 3 and up to 24 hrs.
- Afterwards, pass a sharp knife around the pan in order to cleanly separate pasta cake from sides of the pan. Transfer on to a working surface and cut in 12 wedges. Place 4 wedges in a warm skillet with 4 Tbsp. of clarified butter. Saute/fry over medium to high heat, coating the wedges by rotating in melted butter. Continue till wedges are crisp and golden brown. Repeat technique with the remaining 8 wedges, cooking four per batch.
- For the sauce prepare 1/2 c. of extra virgin olive oil at medium to high heat, in a small skillet. Allow oil to get very warm but not start to smoke. Introduce 11/2 tsp. of minced garlic and saute/fry slightly. Then pour in balsamic vinegar, diced tomatoes, and season with salt & pepper.
- Stir occasionally and when mix starts to boil let cook for 2 min, then strain through a fine sieve, positioned over a bowl to catch liquids. Combine the liquid and half the tomatoes in a separate bowl. Spoon the sauce from the latter bowl onto a serving plate and top with a pasta cake. Garnish with some parsley.
- Serve and Enjoy!
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