Note: Bucatini is a thicker noodle, similar to spaghetti but hollow. Rather than transferring this cheesy pasta pie to a rack to cool, consider serving it directly from the cast-iron skillet. You can serve it at room temperature, so it’s great for a potluck table. From “Potluck,” by the editors of Food & Wine magazine.
• 1 lb. bucatini, broken in half (see Note)
• 4 tbsp. unsalted butter, melted and cooled, plus more for greasing
• 6 eggs, beaten
• 1 1/2 c. freshly grated Parmigiano-Reggiano cheese (4 oz.)
• 3/4 c. heavy cream
• 1/3 c. chopped fresh parsley
• 1/4 c. extra-virgin olive oil
• 1 tbsp. minced garlic
• 1 tbsp. freshly ground pepper
• 2 tsp. kosher salt
• Warm marinara sauce, for serving
Preheat the oven to 375 degrees. Lightly grease a 10-inch cast-iron skillet.
wIn a large pot of salted boiling water, cook the bucatini until al dente. Drain and run under cold water to stop the cooking. Drain well.
In a large bowl, whisk together the butter, eggs, cheese, cream, 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.