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 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 brownd 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 particales from pan, add remaining 1 tablespoon each butter and oil to the pan, slide pie back in pan. When pie feels firm to touch and the bottom is lightly brownd, remove from pan.
May be eaten cold or warm.