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Nutrition Facts
Serving Size 1 (174g) Recipe makes 8 servings The following items or measurements are not included below: 2/3 cup pecorino cheese 4 ounces pancetta soppressata
Calories 441
Calories from Fat 178		(40%)
Amount Per Serving		%DV
	Total Fat 19.8g	30%
	Saturated Fat 11.4g	56%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 151mg		50%
Sodium 366mg		15%
Potassium 248mg		7%
Total Carbohydrate 46.2g		15%
	Dietary Fiber 1.9g	7%
	Sugars 1.3g
Protein 18.8g		37%
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Pastiera Rustica Di Tagliolini

Recipe #113887 | 2 hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: EdsGirlAngie
Mar 22, 2005

My Italian friends from Rockford always spoke of a mythical baked pasta dish that their mothers traditionally prepared for Easter; not the Italian Easter Pie with the crust, but a dish of pasta, eggs, cheese and cured meats. Well, this seems to be the ticket; it's more of a suburban Neopolitan Italian specialty and it's absolutely awesome. A terrific Easter brunch recipe with an Italian touch; it's also delicious at room temperature. You should be able to locate all of the meats and cheeses in the Italian section of a well-stocked supermarket or deli.

SERVES 8 (change servings and units)

Ingredients

1 lb tagliolini or 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)

Directions

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.