Cook the fettuccini in salted boiling water, for half the time written in the instructions on the package.
Drain the water and put the pasta back in the cooking pot, without washing in cold water.
Dice the butter and add to the pasta pot.
Grate or crumble the Bulgarian cheese into the mixture and add black pepper and nutmeg.
Set aside for 30 minutes to allow the pasta to absorb the butter.
Heat the oven at 180 °C / 356 °F
Beat the eggs and the milk together.
Flatten the pasta in a cooking dish (Pyrex) and pour in the milk and eggs.
Bake for 40 minutes.
Take out and top with grated Caciocavallo cheese.
Put back in the oven for 5 minutes on grill mode, until golden.