Method

Cook spaghetti till very firm to the bite, drain and toss with 2T butter, half grated parmesan, chopped parsley.

Saute onion in olive oil till coloured golden brown.

Add tomatoes and season with salt, cook about 15 mins.

Take off heat and cool, add ham, and mozzarella and any other cheeses.

Break eggs and beat lightly seasoning with pepper.

Add to the pasta and mix well.

2T butter in a large frying pan, when foams, but before darkens, take half pasta and spread evenly over the whole bottom of the pan.

Then spread tomato filling over pasta, stopping a bit short of the edge.

Sprinkle remaining parmesan over it.

Use remaining half of spaghetti to cover with an even layer, spread to the edges of the pan.

Turn heat to medium and cook for about 4 mins without touching the pan.

Then tilt the pan slightly, bringing the edge closer to the source of the heat.

Keeping the pan tilted rotate the pan to ensure that the edges are cooked.

Lift to see underneath, if a fine golden crust then it is done.

Heat grill and put pan under to cook top

Turn out on to a board and serve while warm.