Maccheroni al formaggio

AT A GLANCE

  • Serves 6 people

This is no ordinary macaroni and cheese. It contains four of the richest Italian cheeses for an authentic, robust flavour.

  • 300 gm dried maccheroni
  • 100 gm butter, coarsely chopped
  • 100 gm mild pancetta, finely chopped
  • 1 small onion, finely diced
  • 4 garlic cloves, finely chopped
  • 500 ml (2 cups) pouring cream
  • 100 gm each crumbled Taleggio and Fontina
  • 100 gm each grated pecorino pepato and parmesan, plus extra to serve
  • ¾ cup coarse white breadcrumbs
  • ¼ cup coarsely chopped flat-leaf parsley
01   Preheat oven to 190C. Cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, refresh under cold running water and set aside.
02   Meanwhile, heat butter in a saucepan over medium heat, add pancetta, onion and garlic and sauté until tender (8-10 minutes), set aside.
03   Combine pasta, pancetta mixture, cream and cheeses in a bowl and season to taste. Transfer to a 1.8 litre-capacity baking dish, top with breadcrumbs, parsley and extra parmesan and bake until golden and bubbling (30-40 minutes). Serve hot.

Topics:

WINTER, PASTA, CHEESE, ITALIAN, PECORINO, FONTINA, PANCETTA, PARMESAN, TALEGGIO, MAIN

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

May 2010

May 2010

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