If there’s one item that is 100% guaranteed to make an appearance on the dinner table every single week, it’s pasta.
Long or short, sauced with marinara or prepared with cacio e pepe, baked until bubbly or served hot out of the pan, we unfailingly consume it with gusto.
Along with bread and extra sauce for dipping, thankyouverymuch……
This version, from the new issue of Food and Wine, is very similar to the Cacio e Pepe Pasta Pie I made a few months ago. The primary difference between the two is the quantity of eggs versus milk. This recipe has a higher proportion of eggs, which in my opinion, made the finished product a bit lighter. Honestly though, both recipes are outstanding and I’d be hard pressed to choose a favorite.
Dad’s Bucatini Pie – adapted (barely) from Vinny Dotolo
- 4 tbs. unsalted butter, melted and cooled
- 6 large eggs, beaten
- 1 pound bucatini (I used spaghetti)
- 1 1/2 cups freshly grated Parmigiano-Reggiano (I used half mozzarella, half parmigiano)
- 3/4 cup milk
- 1/3 cup chopped parsley
- 1/4 cup extra-virgin olive oil
- 1 tbs. minced garlic
- 1 tbs. freshly ground pepper
Warm marinara sauce, for serving
Preheat the oven to 375°. Lightly grease a 10-inch cast-iron skillet.
In a large pot of boiling water, cook the bucatini until not quite al dente. Drain well.
In a large bowl, whisk together the butter, eggs, cheese, milk, parsley, olive oil, garlic, pepper and salt. Add the pasta and toss to coat thoroughly. Scrape into the prepared skillet and bake for about 30 minutes, until just set. Remove from the oven.
Preheat the broiler. Broil the bucatini pie 6 inches from the heat until golden, about 5 minutes. Transfer to a rack and let cool for 10 minutes before cutting into wedges. Serve with warm marinara sauce.