Family friendly Main Italian

Cheesy macaroni, pancetta and pecorino bake

Name: Cheesy macaroni, pancetta and pecorino bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: /italian
Ingredients: 1 tablespoon olive oil; 350g piece pancetta, trimmed, chopped; 400g macaroni; Large handful fresh basil leaves, roughly chopped; 1/2 cup (35g) fresh white breadcrumbs; 1/2 cup (40g) finely grated pecorino (see note), plus extra to serve; 100g unsalted butter; 2/3 cup (100g) plain flour; 3 cups (750ml) milk; 1/4 cup (60ml) white wine; 300ml thickened cream; 1 cup (80g) grated pecorino (see note); 1 cup (80g) grated parmesan

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20m

35m

Cheesy macaroni, pancetta and pecorino bake

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 02, 2015

Katie Quinn Davies' cheesy macaroni bake makes a great midweek dinner that you can have on the table in a flash.

1 tablespoon olive oil
350g piece pancetta, trimmed, chopped
400g macaroni
Large handful fresh basil leaves, roughly chopped
1/2 cup (35g) fresh white breadcrumbs
1/2 cup (40g) finely grated pecorino (see note), plus extra to serve

Bechamel sauce

100g unsalted butter
2/3 cup (100g) plain flour
3 cups (750ml) milk
1/4 cup (60ml) white wine
300ml thickened cream
1 cup (80g) grated pecorino (see note)
1 cup (80g) grated parmesan

Method

1.

Preheat the oven to 200°C.
2.

For the bechamel sauce, place the butter in a large saucepan and melt over medium heat. Add the flour and whisk until a thick paste forms. Reduce heat to low and cook, stirring, for 1-2 minutes. Gradually add milk, whisking constantly, until you have a thick, smooth sauce. Add the wine and cream and stir to combine. (If the sauce is too thick, loosen with a little more milk.) Remove from heat, stir in the pecorino and parmesan, then season with sea salt and freshly ground black pepper. Cover sauce, set aside and keep warm.
3.

Heat oil in a large frypan over medium heat. Add the pancetta and cook, stirring, for 8-10 minutes until golden and crispy. Drain on paper towel.
4.

Meanwhile, cook the pasta in a saucepan of boiling, salted water according to the packet instructions until almost al dente. Drain.
5.

Add the pasta, basil and pancetta to the bechamel sauce, stirring to combine, then pour into a 2.5L baking dish. Combine breadcrumbs and pecorino in a bowl, then scatter over the pasta. Bake for 20-25 minutes until golden and crispy. Serve with extra pecorino.