Dad's Bucatini Pie

Name: Dad's Bucatini Pie
Ingredients: 4 tablespoons unsalted butter, melted and cooled; 6 large eggs, beaten; 1 pound bucatini, broken in half; 1 1/2 cups freshly grated Parmigiano-Reggiano (4 ounces); 3/4 cup heavy cream; 1/3 cup chopped parsley; 1/4 cup extra-virgin olive oil; 1 tablespoon minced garlic; 1 tablespoon freshly ground pepper; 2 teaspoons kosher salt; Warm marinara sauce, for serving

11 ingredients

13 steps

Ingredients

4 tablespoons unsalted butter, melted and cooled
6 large eggs, beaten
1 pound bucatini, broken in half
1 1/2 cups freshly grated Parmigiano-Reggiano (4 ounces)
3/4 cup heavy cream
1/3 cup chopped parsley
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon freshly ground pepper
2 teaspoons kosher salt
Warm marinara sauce, for serving

Directions

1

Preheat the oven to 375.
2

Lightly grease a 10-inch cast-iron skillet.
3

In a large pot of salted boiling water, cook the bucatini until al dente.
4

Drain and run under cold water to stop the cooking.
5

Drain well.
6

In a large bowl, whisk together the butter, eggs, cheese, cream, parsley, olive oil, garlic, pepper and salt.
7

Add the pasta and toss to coat thoroughly.
8

Scrape into the prepared skillet and bake for about 30 minutes, until just set.
9

Remove from the oven.
10

Preheat the broiler.
11

Broil the bucatini pie 6 inches from the heat until golden, about 5 minutes.
12

Transfer to a rack and let cool for 10 minutes before cutting into wedges.
13

Serve with warm marinara sauce.