This is a fun and delicious recipe. Try it once as/is and then use it as a base to which you can add your own combos of herbs, roasted veggies, mushrooms and meat!
Ingredients
- 12 oz bucatini or spaghetti
- 1 cup milk
- ½ cup heavy cream
- 2 large eggs, beaten
- 1 large egg yolk, beaten
- 1 cup grated Parmesan, divided
- 1/3 cup shredded mozzarella
- 1/3 cup shredded smoked gouda
- ½ cup grated asiago
- 3 cloves garlic, minced
- 2 tsp black pepper, plus more to sprinkle on top
- 1 ½ tsp kosher salt
- Optional topping: Pan-crisped pancetta
Directions
- Preheat oven to 425°. Lightly grease 9” springform pan and place on a baking sheet.
- Cook bucatini/spaghetti according to directions, but just until al dente – only around 5-6 minutes – with more bite than usual since you’ll be baking it too.
- Drain pasta in colander and set aside.
- In large mixing bowl, whisk together milk, cream, eggs, ¾ cup Parmesan, mozzarella, smoked gouda, asiago, garlic, pepper and salt until fully combined. Add pasta to milk mixture; toss until evenly coated.
- Pour mixture evenly into springform pan, gently pressing pasta down to create a flat top. Sprinkle about ½ tsp more pepper on top, cover tightly with foil and bake for ½ hour.
- Remove foil, sprinkle remaining Parmesan on top and bake until pie has set in center, about 20-30 minutes more.
- Meanwhile, if using pancetta for topping (about 4 oz is good), heat a large frying pan over medium heat. In batches, add pancetta and cook until browned and crisp, about 5 minutes per side.
- Remove to a paper-towel-lined plate and let drain/cool briefly. Cut or break into small pieces to add as garnish once pasta pie is done.
- Remove pie from oven, cool for about 15 minutes. Release from pan, top with pancetta, slice and serve.