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Instructions |
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Preheat oven to 300 degrees. Bring large saucepan of salted water to a boil. Add macaroni & cook until just before al dente, about 6-7 minutes. Drain & set aside to keep warm. Cube & saute pancetta in oiled pan until golden & crispy.
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Set pancetta aside & drain on paper towel.Use grease as base for the rue for the cheese sauce. Wisk hot milk into flour & garlic & wisk into pancetta drippings. Pour cream sauce into egg yolk, wisk again. Add fontina & parmesan + cheeses.
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Add creamy cheese sauce to the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add pancetta. Add cayenne pepper for *zing*, and chopped fresh Italian parsley. Add salt & pepper to taste.
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Pour the mixture into a 9 by 13-inch casserole or baking dish and bake for 15-20 minutes at 300 degrees. Sprinkle top with more parmesan and some parsely and bake until golden brown on top.
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Serving
Suggestions |
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Serve warm.
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Originally Submitted
3/19/2007
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