Step aside mac and cheese. This baked pasta dinner is creamy, crunchy and nutty — thanks to pancetta, peas and plenty of Parmesan.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter, plus more for the baking dish
- Kosher salt and freshly ground black pepper
- 1 pound medium shell pasta
- 3/4 cup panko breadcrumbs
- 1/4 cup olive oil
- 3 cups freshly grated Parmesan, plus more for serving
- 6 ounces pancetta, finely chopped
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups heavy cream
- 2 cups frozen peas, thawed
Instructions
- Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
- Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
- Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
- Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 918 |
| Total Fat | 57 g |
| Saturated Fat | 29 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 38 g |
| Cholesterol | 136 mg |
| Sodium | 922 mg |
| Serving Size | 1 of 8 servings |
| Calories | 918 |
| Total Fat | 57 g |
| Saturated Fat | 29 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 38 g |
| Cholesterol | 136 mg |
| Sodium | 922 mg |
Reviews
Very good dish. I made it the night before and baked it the next day. Otherwise followed the recipe. Everyone enjoyed it.
The whole family loved it.
This pasta was very good, except way too salty. The parmesan cheese, along with the pancetta, provided more than enough salt. I would make this again, but eliminate the
salt entirely.
salt entirely.