Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

Pancetta is cured pork, similar in taste to bacon. The pancetta and cheesy sauce make this pasta dish a good vehicle for spinach, a vegetable Aaron wouldn't ordinarily enjoy. Serve with salad.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2007

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

  • Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.

  • Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.

  • Bake at 425° for 6 minutes or until crumbs are lightly browned.

Nutrition Facts

505 calories; calories from fat 29%; fat 16.1g; saturated fat 7.9g; mono fat 5.6g; poly fat 1.6g; protein 19.5g; carbohydrates 70.8g; fiber 3.8g; cholesterol 37mg; iron 3.6mg; sodium 893mg; calcium 157mg.
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