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Bobby Flay's Ital. Carbonara Pancetta Mac & Cheese Recipe

   
 

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     Bobby Flay's Ital. Carbonara Pancetta Mac & Cheese

Category   Entrees - Maindishes
Sub Category   None
Wine/Beverage
Recommendations
  Milk or beer or Beaujolais blanc (white burgandy)

Ingredients
2 lbs. elbow macaroni
8 egg yolks (yolks only)
1 cup grated creamy Asiago cheese
1 cup Fontina cheese
4 cups grated sharp American cheddar
2 cups grated extra sharp cheddar cheese
1 cup parmesan cheese
Extra virgin olive oil
Cayenne pepper
 
Chopped fresh Italian parsley
2 tsp. flour
4 cups half-and-half
Pancetta - cubed
Butter for greasing dish
Garlic
Salt & Pepper
*IN PROGRESS - STILL TRYING TO RE-INACT

Instructions
Preheat oven to 300 degrees. Bring large saucepan of salted water to a boil. Add macaroni & cook until just before al dente, about 6-7 minutes. Drain & set aside to keep warm. Cube & saute pancetta in oiled pan until golden & crispy.
Set pancetta aside & drain on paper towel.Use grease as base for the rue for the cheese sauce. Wisk hot milk into flour & garlic & wisk into pancetta drippings. Pour cream sauce into egg yolk, wisk again. Add fontina & parmesan + cheeses.
Add creamy cheese sauce to the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add pancetta. Add cayenne pepper for *zing*, and chopped fresh Italian parsley. Add salt & pepper to taste.
Pour the mixture into a 9 by 13-inch casserole or baking dish and bake for 15-20 minutes at 300 degrees. Sprinkle top with more parmesan and some parsely and bake until golden brown on top.
Serving Suggestions
Serve warm.


Originally Submitted
3/19/2007





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