Pastiera Rustica Di Tagliolini

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb tagliolini or 1 lb fettuccine
• 4 tablespoons butter, cut into 8 pieces
• 2 cups cold milk
• 4 large eggs, beaten
• 2/3 cup grated parmigiano-reggiano cheese (about 2 oz.)
• 2/3 cup grated pecorino cheese (about 2 oz.)
• 1/2 teaspoon black pepper, to taste
• 2 tablespoons butter (for greasing pan)
• 4 ounces provolone cheese, cut in 1/4-inch dice (about 3/4 cup)
• 4 ounces pancetta, cut in 1/8-inch dice (about 3/4 cup)
• 4 ounces soppressata, cut in 1/4-inch dice (about 3/4 cup)

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 cook the pasta in boiling, salted water, until slightly underdone.
• 3 drain the pasta well and place it in a large bowl; toss with the butter. pour in the milk and combine thoroughly; let stand, tossing every 5 to 10 minutes, until the pasta absorbs all except a tablespoon or so of the milk. this can happen almost immediately or take as long as 30 minutes.
• 4 while the pasta is standing, in another bowl, beat the eggs with the grated cheeses and pepper. with 2 tablespoons of butter, grease a 3 to 4-quart baking dish or casserole.
• 5 when the pasta has absorbed the milk, add the egg mixture, then the provolone, pancetta, and soppressata and mix well. pour into the greased baking pan.
• 6 bake for about 50 minutes at 350 degrees f, or until the top and edges have browned lightly.
• 7 let rest 10 to 20 minutes before serving, or serve warm instead of hot, or at room temperature.