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. ---------------------------------------------------------------------------
Nutrition
Ingredients
