1/4 lb. capellini or angel hair pasta
1/4 lb. prosciutto, diced
1/4 lb. mozzarella, diced
freshly ground black pepper
1 T. chopped parsley (optional)
3 T. olive oil
3 T. butter
Cook noodles al dente; do not overcook. Rinse with cold water and drain. Beat eggs, adding prosciutto and mozzarella. Season with black pepper and parsley, if desired. Do not add salt; the prosciutto has enough already. Mix in the cooked pasta.
Heat 2 tablespoons each oil and butter in a nonstick frying pan. When hot, add noodle mixture. Cook on medium heat until bottom is lightly browned and crusty; remove from heat. Cover with a large plate (make sure bottom is loose before you do this), turn onto plate, scrape any loose particles from pan, add remaining 1 tablespoon each butter and oil to the pan, and slide pie back into pan. When pie feels firm to the touch and the bottom is lightly browned, remove from pan. May be eaten warm or cold.