Recipe by Dienia B.
From LA Times.
Top Review by bluemoon downunder
Every bit as scrumptious as it looks! I’ve been really looking forward to making this ever since ncmysteryshopper posted her wonderfully enticing photograph. We enjoyed this for today’s brunch with Lori’s Savory Sweet Potatoes Recipe #163200. I added an onion (minced), doubled the garlic, the olives and the mushrooms: just love those ingredients. I was thinking of following ncmysteryshopper’s suggestion of reducing the amount of liquid but decided I had enough extra filling to make that unnecessary. I then combined 6 eggs with the parmesan, a teaspoon of dried thyme and the spaghetti before adding them to the pan, and after they had cooked on the stove top, I sprinkled a handful of a tasty cheese on top, then followed ncmysteryshopper’s suggestion of transferring the pan to the oven (for about five minutes) to ensure that it was fully cooked. This made generous servings for four, but three of us finished it all – without any difficulty! This is a wonderfully versatile recipe. I’m sure I’ll have fun making it quite differently each time I make it. Thanks Dienia!
- 2 tablespoons olive oil
- 1⁄2 cup prosciutto, finely diced
- 1 cup mushroom, sliced
- 1 teaspoon garlic, minced
- 1⁄4 cup black olives, chopped
- 1⁄3 cup white wine
- 1⁄3 cup chicken broth
- 1 tablespoon parsley, chopped
- 1 egg
- 6 tablespoons parmesan cheese, grated
- 1⁄2 lb cooked spaghetti
Directions See How It's Made
- Heat the oil in skillet.
- Add prosciutto, mushrooms, garlic and olives.
- Sauté until mushrooms are tender.
- Add the wine and chicken broth and bring to a boil.
- Simmer over high heat until liquid is reduced by half.
- Add parsley.
- Break egg into mushroom mixture and stir until egg is cooked.
- Add Parmesan cheese and mix well.
- Add cooked spaghetti and toss.