Prep 40 mins
Cook 20 mins
From Chef Andrea Curto of South Beach’s popular Wish restaurant.
- 10 tablespoons butter (plus extra for the baking dish)
- 1 1⁄2 cups small-diced pancetta
- 1⁄2 dry baguette
- 1 lb rotelle pasta
- 4 cups heavy cream
- 1 1⁄2 cups grated parmigiano-reggiano cheese
- 2 1⁄2 cups small-diced Fontina cheese, cold
- kosher salt
- fresh ground black pepper
- Preheat oven to 375°; lightly butter a 13x9 inch baking dish (or 6 individual baking dishes).
- Place the pancetta on a baking sheet; bake about 18 minutes or until just crisp; drain off the fat and reserve the pancetta.
- Crush the baguette into semifine crumbs (there should be about 1 cup; you may use a food processor).
- In a large saute pan over medium heat, melt the 10 tablespoons of butter and toast the crumbs, tossing, 8-10 minutes or until golden brown; set aside.
- Bring a large pot of water to a boil over high heat; cook the pasta until al dente (8-10 minutes); drain and place in a large mixing bowl.
- In a large saucepan over high heat, bring the heavy cream to a boil; decrease heat to medium and simmer until reduced by a third; it will still be pourable and thin.
- Slowly whisk in 1 ¼ cups of the Parm-Regg cheese and all the pancetta; continue reducing until thick.
- Add the cream mixture and the fontina to the macaroni in the bowl; toss quickly to mix.
- Season to taste with salt and pepper.
- Pour the mixture into the prepared dish; top with breadcrumbs and remaining ¼ cup Parm-Regg.
- Bake 15-20 minutes (12-15 minutes for the small dishes), until bubbling and golden.