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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine	1			28.066	3.9689	1.7577	0.7654
butter	4	tablespoons	cut	342.0	15.714	10.686	28.8
milk	2	cups		297.68	23.3264	15.372	15.9576
egg	4		beaten	286.0	1.44	25.12	19.02
parmigiano reggiano cheese	2/3	cup	grated	100.8667	0.0	22.44	0.5667
pecorino cheese	2/3	cup	grated	100.8667	0.0	22.44	0.5667
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
butter	2	tablespoons		342.0	15.714	10.686	28.8
provolone cheese	4	ounces	cut	398.034	2.4268	29.0077	30.1871
pancetta	4	ounces	cut	100.8667	0.0	22.44	0.5667
soppressata	4	ounces	cut	100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.