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Ingredients
  • 1 pound bucatini pasta
  • 1 ½ cups whole milk
  • 1 cup grated parmigiano-reggiano cheese, plus extra for sprinkling
  • 3 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • 1 pinch fresh ground black pepper
  • 8 ounces provolone cheese, freshly grated
  • 4 ounces mozzarella cheese, freshly grated
  • ¾ cup pesto, plus more for topping
  • fresh basil, for serving
Steps
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