1 (16 oz.) pkg. cappellini (angel hair) pasta
4 tbsp. (1/2 stick) butter
6 lg. cloves garlic, minced
4 eggs
1 1/2 c. half & half
1 c. very coarsely chopped fresh basil (about 1 oz.)
1 1/2 c. grated Parmesan cheese (about 6 oz.), divided
Salt & pepper to taste

Lightly butter a 9 x 13 inch baking pan. Cook cappellini until barely tender to the bite (al dente). Drain, rinse with cold water; drain again and place in a large bowl. Meanwhile, melt butter, stir in garlic. Pour over pasta and toss well. In a medium bowl, whisk eggs and half and half until foamy. Stir in basil, 1 cup Parmesan cheese, salt and pepper to taste. Pour over pasta, tossing until well distributed. Pour into prepared pan; sprinkle top with remaining 1 1/2 cups cheese. Preheat oven to 325 degrees. Bake, covered, for 30 to 35 minutes or until set. Remove from oven and let rest 10 minutes before serving. Cut into squares to serve.

Serves 8-10.