1lb penne pasta
1/2 stick sweet cream butter
2 tbsp bacon fat (optional)
Shredded Italian Mix Cheeses
2 tbsp flour
1 ounce of cold water
1/2 tsp salt
1/8 tsp black pepper
2 tbsp olive oil
1/2 cup milk
1/2 cup heavy whipping cream
2 handfuls of bread crumbs
Parmigiano and Romano crumbs
Cook your one pound of penne pasta al dente as directed on the package. Drain and pour into a 9 x 11 x 2 inch baking pan.
Preheat oven to 375 degrees Celsius (adjust to 350 for electric oven)
Take 1 ounce of cold water in a cup and desolve the flour until there are no lumps. Set this mixture aside.
In a small saucepan on medium/high heat melt the butter, bacon fat if you're using it, olive oil, salt and pepper along with the milk and the heavy whipping cream. Bring this mixture to a simmer whisking often.
Take your water and flour mixture and pour it into the simmering mixture and whisk it while simmering until it becomes creamy. Turn off heat.
Quickly add 3 handfuls of Shredded Italian Cheeses and whisk quickly. Immediately pour this creamy, stringy sauce evenly over penne pasta.
Add a generous amount of Shredded Italian Cheeses until pasta is evenly coated.
Sprinkle two handfuls of bread crumbs evenly over top.
Sprinkle grated Parmigiano and Romano cheese blend on top.
Put in the center rack of the oven and bake for 30 minutes or until lightly golden brown on top.
Remove from oven and allow to cool for 10 minutes before serving.
Inspired by Vincenzo's Plate. This is my version of his.
If you try this recipe, let me know how you like it!
Buen apetito! Enjoy!
I am not Italian but love to cook Italian Inspired Dishes.