Lazy Carbonara Penne for a Crowd - Sacbee 11/5/08

"This rich lasagna is the perfect comfort food. It makes a great make-ahead dish, perfect for a large holiday gathering. From "The New Lasagna Cookbook.""
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Jen T photo by Jen T
photo by Jen T photo by Jen T
Ready In:
2hrs 30mins
Ingredients:
13
Yields:
1 LARGE DISH
Serves:
20-25
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ingredients

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directions

  • Prepare Bechamel Sauce:

  • In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth.
  • Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
  • Meanwhile, heat the milk in a separate pan until just about to boil.
  • Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil.
  • Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
  • Prepare filling:

  • In a medium skillet, cook the pancetta. Add garlic. Add wine and cook for an additional 2 minutes. Stir in parsley and salt and pepper.
  • Preheat oven to 375 degrees. Butter an 18-by-13 1/2-by-3-inch baking dish. Spread a layer of béchamel sauce on the bottom of the dish. Add half the pasta to the pan. Top with half the remaining sauce and half the pancetta mixture.
  • Sprinkle with half of the Parmesan and pecorino. Top with remaining pasta.
  • Top with remaining pancetta mixture, sauce and cheeses. (Can be prepared one day in advance. Cover and refrigerate overnight. Let lasagna come to room temperature before baking.).
  • Cover with foil and bake for 50 to 60 minutes. Remove foil and bake for 10 to 15 minutes. Remove from the oven. Let rest 10 to 15 minutes before serving.
  • SMALLER VERSION (serves 6 to 8).
  • Sauce:

  • 4 cups béchamel sauce (see recipe).
  • .
  • Filling:

  • 1/2 pound pancetta, diced.
  • 2 garlic gloves, minced.
  • 1/2 cup white wine.
  • 1/4 cup chopped parsley.
  • 1/2 cup grated Parmesan.
  • 1/2 cup grated pecorino Romano.
  • Salt and pepper.
  • Noodles:

  • 1 pound penne, slightly undercooked and drained.
  • Assembly.
  • Follow same directions as for larger version, except use a 13-by-9-by-3-inch baking dish with nonstick cooking spray.
  • Decrease baking time to 20 to 30 minutes, covered with foil, and an additional 10 to 15 minutes uncovered. Let rest 10 to 15 minutes before serving.
  • Per serving based on 25: 508 cal.; 32 g pro.; 55 g carb.; 16 g fat (9 sat., 5 monounsat., 2 polyunsat.); 58 mg chol.; 847 mg sod.; 2 g fiber; 8 g sugar; 29 percent calories from fat.

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Reviews

  1. Would have been delicious, but was way too salty for our tastes. True, I had to substitute bacon for pancetta so that may have made the difference. I will make this again but will adjust amount of salt used in the sauce to taste rather than recommended by the recipe.
     
  2. I would like to try this recipe (actually, the half recipe) but are you all just making the 10 cups sauce and then pulling out 4? Because otherwise you get very awkward measurements like 2/5 c. butter and 3/10 c. flour. ?????
     
  3. This was delicious! I made half the recipe and it still made more than plenty! I also used bacon rather than pancetta, which is not readily available for me. I prepared my bechamel sauce in the microwave, as I'm accustomed to doing, but using the ingredients as listed. The timing for the half-quantity was spot on. A very good baked pasta that we enjoyed very much, thank you for a great recipe, TraceyMae! Made for Aus/NZ swap#29
     
  4. To Melp: The recipe for the bechamel sauce is steps #2-6 in the recipe.
     
  5. An excellent make ahead dish. I made the smaller version and even though I had to use lean eye bacon in place of the pancetta and some edam cheese in place of the pecorino romano cheese I still feel this was worth the 5 stars. The ingredients listed were not available in my small town. :( I will certainly be making this again and soon. Thanks for a 'keeper' for me. Made for Aus/NZ swap April 2009 :)
     
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Tweaks

  1. An excellent make ahead dish. I made the smaller version and even though I had to use lean eye bacon in place of the pancetta and some edam cheese in place of the pecorino romano cheese I still feel this was worth the 5 stars. The ingredients listed were not available in my small town. :( I will certainly be making this again and soon. Thanks for a 'keeper' for me. Made for Aus/NZ swap April 2009 :)
     

RECIPE SUBMITTED BY

<p>I love to cook. I love trying new recipes, especially when there is a picture. And I really enjoy reading cookbooks. <br /><br />As a child, I wasn't very good at cooking and always wanted to follow the recipe exactly. That way, if it didn't turn out right, I could blame the recipe! <br /><br />Over time, I have become more experimental. Brave even! <br /><br />I have three children: Shannon is 28, Casey is 26 and Joshua is 19. My DH Jack cheers me on when I try something new. He is my best friend and partner. I am a new grandmother, my grandson's name is Jayce and he's a delight! Plus, I'm going to be a grandmother again - with a granddaughter.<br /><br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_2166.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_2166.jpg border=0 alt=Photobucket /></a> <br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_1401-1.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_1401-1.jpg border=0 alt=Photobucket /></a> <br /><br />My favorite cookbook is The Dessert Lover's Cookbook. Beautiful pictures, easy instructions. <br /><br />I was born in New Jersey and have lived in Hawaii, Australia, Chicago, Iran, Florida and now living happily in sunny California.</p>
 
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