Bring a large pot of water to a boil over high heat. Season the boiling water generously with salt. Be sure the pot is large enough for the pasta to swim freely. Add the bucatini to the boiling water and cook for 6-8 minutes, until the pasta is tender but still firm to the bite. Stir the pasta frequently to avoid clumping. Drain the pasta and transfer to a large mixing bowl and set aside.

Preheat the oven to 375 degrees F.

Add the diced bacon to a 10-inch cast iron skillet and heat over medium-high heat. Cook, stirring occasionally until the fat has rendered and the bacon is crispy, about 7 minutes. Remove the skillet from heat and use a slotted spoon to remove the bacon to a paper towel lined plate. Set aside. Drain the bacon fat and return 1 tablespoon to the pan. Set aside.

In a blender, combine the eggs, milk, and mascarpone. Blend until well combined. Transfer the mixture to the bowl with the cooked pasta. Add the crispy bacon, 1 cup of the smoked mozzarella, Asiago cheese, parsley, garlic, salt, and pepper. Stir until evenly incorporated.

Transfer the mixture to the cast iron skillet and spread out into an even layer. Top with the remaining ½ cup of smoked mozzarella. Transfer the skillet to the oven and cook until the center is firm and the pasta and cheese is lightly crispy, 30-35 minutes. Remove from the oven and let cool for 5 minutes before slicing into wedges and serving.