Butter for baking dish
2 tablespoons of olive oil
6 oz sliced panchetta or bacon, chopped
4 teaspoons of minced garlic
3 tablespoons all purposes flour
4 cups whole milk
3 cups heavy cream
8 oz mozzarella cheese
8 oz fontina cheese
salt
1 pound of penne pasta
3 tablespoons of chopped parsley
3 tablespoons of chopped fresh basil
6 oz provolone cubed
ground fresh pepper
2 cups bread crumbs
Preheat the oven to 375.
Butter a 13 X 9 X 2 inch baking dish. Heat 1 tablespoon of the oil in a large, heavy saucepan over medium heat. Add the pancetta and saute until golden, about 4 minutes. Remove the pancetta. Add 3 teaspoons of garlic and saute for only one minute, add flour and whisk for 2 minutes. Whisk in the milk and cream. Bring to a boil over medium-high heat, then reduce the heat and let simmer, whisking often, until the sauce thickens a bit, about 5 minutes. Now whisk in all the fontina, mozzarella, and Parmesan cheese
As you are completing this part. ring a large pot if salted water to a boil. Add penne and cook, al dente. For me that is about 8-9 minutes. Drain and transfer into another large bowl. Pour the cheese sauce over the penne. Add parsley and basil and toss to coat. Let it stand until the mixture cools and the cheese sauce thickens slightly, ( 10 minutes) tossing every few minutes. Mix the provolone cheese and pancetta to the dish. Season the pasta mixture to taste with salt and pepper. Transfer to buttered dish.
Heat the remaining 1 tablespoon of oil in large heavy skillet over medium heat. Add the remaining tablespoon of garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add bread crumbs on top.
Bake uncovered, until bubbly and golden brown, about 20 minutes.
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