Pappardelle with Zucchini and Chicken Pie

Yes, that leftover pasta from Pappardelle with Zucchini and Chicken on Friday night has been transformed into a pasta pie. It is the only logical thing to do with leftover pasta.

The recipe for the Pasta Pie is from Chef Silvio’s book, Cooking With Chef Silvio: Stores and Authentic Recipes from Campania.

3 large eggs, lightly beaten
2/3 cup Pecorino Romano cheese
1/3 cup heavy cream
1 tbsp. fresh chopped parsley
1 tbsp. olive oil
Salt and fresh ground pepper
12 oz cooked spaghetti, cold
2 tbsp butter

In a bowl, beat the eggs, grated cheese, cream, parsley, salt and pepper until well combined. Stir in the spaghetti, then set aside. Place the butter in a deep pie tin and melt the butter in a 425 degree oven, and spread over the pan bottom. Pour the spaghetti mixture into the buttered pan and spread evenly. Bake at 425 degrees for 8 to 10 minutes, or until it is firm and golden.


About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
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