Pastiera Rustica Di Tagliolini Recipe

Name: Pastiera Rustica Di Tagliolini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb tagliolini or 1 lb fettuccine, 4 tablespoons butter, cut into 8 pieces, 2 cups cold milk, 4 large eggs, beaten, and more.

Yes, Pastiera Rustica Di Tagliolini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pastiera Rustica Di Tagliolini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions