Looks great, almost like a Carbonara pasta, which I love!! I'll be making some pasta with this new batch of Capicola for sure. Do you have a recipe you would share with what you have there??
This recipe has quite a lot of milk in it, something a carbonara purist would find objectionable (the orthodox view is that cream is a crutch. I violate a few other carbonara prime directives in this dish). This is a baked dish based on a recipe in the book, Naples at Table, Cooking in Campania
by Arthur Schwartz. I only referred to the recipe in the book to make sure I got the spelling right in the above post. Otherwise, I winged it today along these lines, measuring nothing:
1. Boil pasta just short of being done.
2. Drain pasta and toss in lots of butter.
3. Dump in some milk and mix frequently until most of the milk is absorbed by the pasta
4. Beat some eggs.
5. Grate lots of parm and pecorino into the eggs.
6. Grind lots of pepper into the eggs
7. Mix the egg/cheese mixture into the pasta.
8. Mix some diced provolone into the pasta.
9. Mix diced pancetta into the pasta.
10. Grease a large casserole dish with butter or lard
11. Bake until top is lightly browned.
12. Rest for a while.
Very easy. Profoundly satisfying.