Janet George/Gourmet Curiosities Airdate: 3/4/06
8 T. butter, plus for the pan
1 ½ C. small diced pancetta
½ small baguette
1 lb. Rotini Pasta
4 C. heavy cream
2 ½ C. Fontina cheese, cubed
1 C. smoked Provolone, cubed
1 ¼ C. grated Romano cheese
Place the pancetta on a cookie sheet and cook at 375 degrees until crisp.
Drain off fat Using a food processor, crush the baguette to make crumbs.
In a large pot, boil the pasta until very al dente; drain and place in a large mixing bowl.
In a heavy pot, bring the cream to a boil.
Lower to medium heat and whisk in the Romano and the pancetta.
Continue to cook until slightly thick.
Add the cubed cheese to the pasta.
Season with salt and pepper and then add the heavy cream.
Pour into a large buttered pan.
Lightly toast the breadcrumbs in the 8 tbsp. of butter and top the pasta and cheese.
Sprinkle with ¼ of the Romano.
Bake 20 minutes at 375 degrees.