Three-Cheese Baked Penne with Pancetta

Name: Three-Cheese Baked Penne with Pancetta
Yield: serves 6 as a main course
Ingredients: 3/4 cup plus 2 tablespoons grated pecorino romano cheese; 2 1/2 cups heavy cream; Grated zest of 1 lemon; 3/4 cup shredded Italian fontina cheese; 1/4 cup ricotta cheese; Puree from 1 head roasted garlic (page 192); 1 teaspoon kosher salt; 1/2 teaspoon red pepper flakes; 1/4 cup olive oil; 4 ounces pancetta, chopped; 1 cup fresh bread crumbs; 2 tablespoons fresh thyme leaves; 1 pound penne rigate pasta; 4 tablespoons chopped fresh flat-leaf parsley, for garnish

January 24, 2012

This is a grown-up mac and cheese with lots of rich Italian flair. Using three flavorful Italian cheeses and incorporating pancetta makes this hearty dish the ultimate comfort food. You can use a different shape of dried pasta as long as it has a cavity to hold the creamy sauce. Try other cheeses, too.

Recipe notes

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