Bucatini in crust with eggs

Roll out the pastry on floured pastry Board, using the rolling pin, so you get a thin pastry.

Place in a baking dish of approximately 26 cm in diameter, previously greased with butter, then trace along the edges.

Punzecchiatene the bottom with a fork, sprinkle with dry beans and passed in (190° c) oven for 20 minutes.

Meanwhile, bring to the boil a saucepan full of salted water, plunge the bucatini and let them boil until al dente, then drain and place in a soup-tureen.

Gently melt the rest of the butter in a saucepan, add the flour and mix well to obtain a homogeneous compound.

Dilute with hot milk and cook for about 10 minutes, very moderate heat, stirring constantly with a wooden spoon.

When finished remove the sauce from the heat and add a pinch of salt, a rub of nutmeg and grated Parmesan.

Season the pasta with béchamel and put half in the cake tin with cooked pasta shell.

Prepare the eggs: let them slip gently into a pan full of boiling salted water.

Quickly collect the egg white around each yolk, using two spoons, cover the Pan and simmer gently focus for 3-4 minutes.

At this point, remove eggs from water with a skimmer, taking care not to break them, and place them to the Crown over bucatini.

Cover the preparation with the rest of the sauce and let it cook in the oven (200 degrees) for 20 minutes.

Transfer the cake to a serving dish and serve.