Penne with Pancetta, Spinach, and Buttery Crumb Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pancetta is cured pork, similar in taste to bacon. The pancetta and cheesy sauce make this pasta dish a good vehicle for spinach, a vegetable Aaron wouldn't ordinarily enjoy. Serve with salad. Ingredients:
8 ounces french bread |
cooking spray |
3/4 cup (3 ounces) chopped pancetta |
3/4 cup chopped onion |
2 teaspoons minced garlic |
1/3 cup all-purpose flour (about 1 1/2 ounces) |
3 3/4 cups 2% reduced-fat milk, divided |
1/4 cup half-and-half |
6 cups chopped fresh spinach |
1/2 cup (2 ounces) grated fresh parmigiano-reggiano cheese |
1 1/4 teaspoons salt |
1/2 teaspoon black pepper |
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta) |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 425°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
3. Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
4. Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.
5. Bake at 425° for 6 minutes or until crumbs are lightly browned.
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