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Preheat oven to 350°. Set a large widemouthed 6
quart pot over medium heat. Add olive oil and
pancetta to pot and cook pancetta until lightly
browned (3-4 minutes). Add onions and garlic to
pan and cook until translucent (3-4 minutes). Add
butter and flour to pot and cook, stirring for 3
minutes. Add milk to pot and whisk until smooth.
Bring to a boil and reduce heat to a simmer.
Season with parsley, salt pepper and nutmeg. Cook
for 3 minutes. Add pasta and remove from head.
Add grated cheeses and stir and combine well.
Transfer contents to a 3 qt baking dish. Sprinkle
bread crumbs on top. Bake uncovered until golden
brown and bubbly (40-45 minutes)
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