Baked pasta with pancetta

запек из макарон с панч

Pasta gomiti (horns) 500 g
Pancetta 150g
Salt to taste
Milk 1L
Vegetable oil 75 ml
Butter 100g
Wheat flour, ½ cup
Gruyere cheese 300g
Cheddar cheese 200g
Ground black pepper to taste
Walnut ground nutmeg ½ teaspoon
Tomatoes 5 pieces
Bread crumbs 1.5 cups
Parsley chopped pinch


1. Preheat oven to 180 degrees.
2. Cook the pasta according to the directions on the package. Set aside.
3. Cut the pancetta and fry until crisp. Share on paper towel and pat dry.
4. Meanwhile, heat the milk (available microwave oven), but do not boil.
5. Melt 80 grams of butter in a large frying pan, add the flour and fry it over low heat until golden brown. Slowly, stirring with a whisk to enter the warm milk. And cook a few minutes, until the mixture thickens and is smooth.
6. Remove from heat, add the gruyere, cheddar cheese, salt, pepper and nutmeg. Add cooked pasta, pancetta and stir well. Pour all into a baking dish 20×30 cm.
7. Cut the tomatoes into slices and lay on top of pasta.
8. Melt the remaining butter in a frying pan and fry it crushed breadcrumb and sprinkle with tomatoes.
9. Bake for 30-35 minutes until the biscuits will not amber. Garnish with chopped parsley.

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