Start by bringing a large pot of salted water to a boil. Add the bucatini noodles and cook according to the package instructions until al dente. Remember, the pasta will continue to cook in the oven. Drain and rinse under cold water to stop the cooking process.

In a medium saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for roughly 1-2 minutes until fragrant. Be careful not to let it burn, or it will taste bitter.

Once the garlic is aromatic, reduce the heat to low. Stir in the heavy cream, whole milk, and smoked paprika. Allow the mixture to warm gently, and gradually whisk in the grated Parmesan, Asiago, and mozzarella until melted. Add freshly cracked black pepper. This cheesy sauce should be creamy and luscious.

In a large mixing bowl, combine the cooked pasta and the cheese sauce. Stir in the beaten eggs and egg yolk. Mix until everything is well-coated.

Preheat your oven to 350°F (175°C). Grease a deep-dish pie pan or a baking dish to prevent sticking.

Pour the creamy pasta mixture into your prepared baking dish. Use a spatula to spread it evenly. Sprinkle some extra grated cheese on top and sprinkle more black pepper for good measure.

Place the pasta pie in the preheated oven and bake for 25-30 minutes or until the top is golden brown and bubbly. The aroma wafting through your kitchen will be heavenly!

Once baked, let the pasta pie cool for about 10-15 minutes before slicing. This resting time helps the layers set and makes it easier to cut neat pieces.