by Food Blogga
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my 35 recipes »
Photo by Food Blogga
Food Blogga's Notes:
Expand8 ounces pancetta, diced Ask a question about this ingredient
1/2 cup plain breadcrumbs Ask a question about this ingredient
2 teaspoons olive oil Ask a question about this ingredient
1 pound medium pasta shells Ask a question about this ingredient
8 tablespoons butter Ask a question about this ingredient
6 tablespoons all-purpose flour Ask a question about this ingredient
6 cups whole milk Ask a question about this ingredient
4 cups (16 ounces) Wisconsin Fontiago Cheese, grated OR 2 cups Fontina and 2 cups Asiago, grated Ask a question about this ingredient
1 teaspoon crushed red pepper flakes Ask a question about this ingredient
a few shakes of salt and black pepper Ask a question about this ingredient
1/4 cup fresh basil, thinly sliced Ask a question about this ingredient
1/4 cup fresh flat-leaf parsley, thinly sliced Ask a question about this ingredient
1 cup (8 ounces) Parmesan Cheese, grated Ask a question about this ingredient
Preheat oven to 350°F. Coat a 9x13-inch baking dish with butter or cooking spray.
Ask a question about this stepIn a small skillet over medium-high heat, add pancetta. Cook 3 to 4 minutes, or until browned and crisp. Set aside.
Ask a question about this stepIn a small bowl, combine breadcrumbs and olive oil, mixing with your fingertips. Set aside.
Ask a question about this stepCook pasta in salted water, about 2 minutes short of being fully cooked; it will finish cooking in the oven. Drain the cooked pasta, but do not rinse. Place in a large bowl.
Ask a question about this stepMeanwhile, melt butter in a small saucepan over medium-high heat. Whisk in flour. Gradually add milk, whisking continuously until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly.
Ask a question about this stepAdd cooked pancetta, Fontiago cheese, cream sauce, crushed red pepper flakes, salt, black pepper, basil and parsley. Stir well. Pour into prepared baking dish. Sprinkle with grated Parmesan and breadcrumbs. Bake for 30 to 35 minutes or until the top is golden brown and the cheese sauce is bubbling around the edges.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Yummmm. Not sure if I can find "Fontiago" but I can certainly get Fontina and Asiago. Thank you for discovering and sharing this great tip. I'm trying it!!