Ingredients & Directions
1 1/2 lb.
1 1/2 quart (6 cups)
2 1/2 cups
8 oz. (2 cups)
12 oz. (3 cups)
Pancetta in 1/4" dice
Of 12" x 2" baguette (dry)
Rotelli (corkscrew) pasta
Wisconsin Parmesan cheese, finely grated and divided
Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
Salt to taste
Pepper to taste
- Preheat oven to 375°F.
- Spread the pancetta on a baking pan and bake for 6-8 minutes, or until just crispy. Drain on paper towels and set aside.
- Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.
- In a large sauté pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.
- Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.
- Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.
- Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.
- Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12-15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.