Serves 6 to 8 people
1 pound linguini
1 cup parsley, chopped
3 tablespoons chives, chopped
1 small white onion, diced
¼ cup butter
1 tablespoon freshly ground black pepper
1 (about 1 ½ cups) burrata, chopped
2 cups fresh ricotta
1 cup Parmigiano Reggiano
2 whole eggs
Pre-heat the oven to 350 degrees F.
In a large pot, over high heat, cook the linguini in boiling, salted water until al dente. Taste to check the texture.
When the pasta is cooked, drain and place the cooked pasta into a large mixing bowl. Toss the pasta with butter and cool slightly.
When the pasta has cooled, combine all the remaining ingredients. Place into a buttered 8- by 12-inch baking dish, and bake until golden brown, about 20 minutes. It will be crispy on the outside and soft on the inside.
Let rest for about 30 minutes and then cut into portions for serving.
This dish can be served hot or cold.