Neapolitan Tagliolini Pasta Pie

Preparation

1. Drain and slice the mozzarella. Cut the cooked ham into cubes. Peel and finely chop the onion. Cut the pancetta into cubes if needed

Make the sauce

1. Sauté the chopped onion with a knob of butter and a tablespoon of olive oil until it starts to soften slightly. Add the pancetta. Cook for another minute or 2 then add the frozen peas and cook for about 10-15 minutes. Add a ladle of water to stop it drying out. Season with salt and pepper.

Cook the pasta

1. Boil a pot of water for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta very al dente according to the instructions on the packet (fresh tagliolini only needs about 2 minutes!). Drain the pasta. Return it to the pan or put it in a bowl. 
2. Add one third of the Parmesan, the cooked ham and another knob of butter and mix well to coat the pasta with butter and cheese 

Add the pasta and ham to the peas and pancetta and mix well again.

Finish your pasta pie

1. Grease a cake tin or baking dish with butter. Form a thick layer of the tagliolini mixture. Sprinkle it with more Parmesan. Then cover with a layer of mozzarella and some breadcrumbs. Add the remaining pasta, another sprinkling of Parmesan, more mozzarella slices and finally cover with the remaining breadcrumbs and some butter flakes.
2. Bake the pasta in a preheated oven at 200 ° C for 25 minutes. When the tagliolini pasta pie is ready it should be nice and crispy on top. Let it stand for ten minutes and then serve. 
3. N.B. If you want to turn the pasta pie out onto a serving dish you may need to let it sit for longer (about 20 minutes) The pie will need to be turned twice to get the crispy part on top. First time it will be upside down. Place another serving dish on top and turn again.