Pasta casserole with pancetta
6 servings
25 minutes
Pasta casserole with pancetta is a classic dish of Italian cuisine that embodies the coziness of home. Its origin is linked to the tradition of using simple yet rich ingredients that create a deep and harmonious flavor. Crispy pancetta adds zest, while the creamy sauce made from Gruyère and cheddar provides a tender texture and richness. The casserole is topped with juicy slices of tomatoes and a golden crust of bread, adding freshness and pleasant contrast. This dish is perfect for both family dinners and festive tables, combining heartiness, depth of flavor, and aesthetic appeal.
1
Preheat the oven to 180 degrees.
2
Boil the pasta according to the instructions on the package. Set aside.
- Elbow macaroni (gomiti): 500 g
3
Slice the pancetta and fry until crispy. Place on paper towels to drain.
- Pancetta: 150 g
4
Meanwhile, heat the milk (in the microwave), but do not boil.
- Milk: 1 l
5
Melt 80 grams of butter in a large pan, add flour and sauté it over low heat until golden. Slowly whisk in warm milk. Cook for a few minutes until the mixture thickens and becomes smooth.
- Butter: 100 g
- Wheat flour: 0.5 glass
6
Remove from heat, add Gruyère, cheddar, salt, pepper, and nutmeg. Add the cooked pasta, pancetta, and mix well. Pour everything into a 20x30 cm baking dish.
- Gruyere cheese: 300 g
- Cheddar cheese: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: 0.5 teaspoon
- Elbow macaroni (gomiti): 500 g
- Pancetta: 150 g
7
Slice the tomatoes into rounds and place them on top of the pasta.
- Tomatoes: 5 piece
8
Melt the remaining butter in a pan, fry the crushed bread crumbs in it, and sprinkle tomatoes on top.
- Butter: 100 g
- Breadcrumbs: 1.5 glass
9
Bake for 30–35 minutes until the croutons turn amber. Garnish with chopped parsley.
- Chopped parsley: 15 g
