Bucatini In Crust With Eggs

Preparation:

Preparation: Roll out the shortcrust pastry on a floured surface using a rolling pin to obtain a thin sheet. Place it in a pan of about 26 cm in diameter, previously greased with butter, making it go up along the edges. Prick the bottom with a fork, sprinkle it with dried beans and put it in the oven (190 degrees) for 20 minutes. In the meantime, bring a pot full of salted water to the boil, add the bucatini and let them boil until al dente, then drain and place them in a bowl. Melt the rest of the butter gently in a saucepan, add the flour and mix well to obtain a homogeneous mixture. Dilute it with hot milk and cook for about 10 minutes over very moderate heat, stirring constantly with a wooden spoon. At the end, remove the sauce from the heat and add a pinch of salt, a little grated nutmeg and the grated Parmesan. Season the pasta with half of the béchamel sauce and transfer it to the pan with the now-cooked pasta shell. Prepare the eggs: slide them gently into a saucepan full of boiling salted water. Quickly collect the egg white around each yolk, using two spoons, cover the container and cook over a very low heat for 3-4 minutes. At this point remove the eggs from the water with a slotted spoon, being careful not to break them, and arrange them in a crown over the bucatini. Cover the preparation with the rest of the béchamel sauce and brown it in the oven (200 degrees) for 20 minutes. Transfer the pie to a serving plate and serve.