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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Chef Andrea Curto of South Beach’s popular Wish restaurant. Ingredients:
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 |
Directions:
1. Preheat oven to 375°; lightly butter a 13x9 inch baking dish (or 6 individual baking dishes).
2. Place the pancetta on a baking sheet; bake about 18 minutes or until just crisp; drain off the fat and reserve the pancetta.
3. Crush the baguette into semifine crumbs (there should be about 1 cup; you may use a food processor).
4. 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.
5. 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.
6. 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.
7. Slowly whisk in 1 1/4 cups of the Parm-Regg cheese and all the pancetta; continue reducing until thick.
8. Add the cream mixture and the fontina to the macaroni in the bowl; toss quickly to mix.
9. Season to taste with salt and pepper.
10. Pour the mixture into the prepared dish; top with breadcrumbs and remaining 1/4 cup Parm-Regg.
11. Bake 15-20 minutes (12-15 minutes for the small dishes), until bubbling and golden.
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